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Steamed Rock Cod with Chinese Green Onion
A very simple way to prepare a fish the classic Cantonese style with oil, soy sauce, ginger and green onions. Ingredients
- 1 whole Rock Cod about 2 ½ pounds, cleaned and scaled*
- 4 tablespoons of canola oil
- 3 stalks green onion, cut into ½ inch slices
- 3 1/4-inch thick rounds fresh ginger, thinly sliced
- 2 garlic gloves, sliced
- 4 tablespoons soy sauce
- 2 tablespoons water
- Preparation for Frozen fish
- ½ tablespoon salt
- 1 tablespoon rice wine or sake
- *Available in Chinese markets and grocery stores
Directions
- 1. For fish that is previously frozen, sprinkle salt and rice wine evenly on fish 1 â 2 hours before cooking and keep refrigerated.
- 2. Add 2 inches of water to a wok or large boiler wide enough to hold the fish. Bring water to a boil and place steamer in the water.
- 3. Put the fish on a plate and place the plate on the steamer. Cover and steam for 5 â 7 minutes. Do not over cook, a fish is done when you can pierce it through with a chopstick or fork.
- 4. In a wok or a shallow pot, heat oil over med high heat. When you see a slight smoke, add ginger, green onions, and garlic, stir and cook for 10 - 15 seconds.
- 5. Mix soy sauce and water together and add to oil in wok, stir and cook for 5 â 10 seconds. Turn off heat and pour sauce over fish.
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Reviews
This is a gorgeous and tasty dish. We had it alongside the Joyce's Oxtail Stew...and I think the Stew outshined it. However, I would still strongly recommend you try this recipe. It would be good with a variety of different whole fish.
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