Steamed Cod Fish

Cod or Chilean Seabass is one of my favourite kind of fish for steaming; this is different from Atlantic cod. When cooked right, the flesh is smooth and tender with rich flavour. It is high in omega and protein dense fish. Hence you don’t need much seasoning to bring out the flavour of it.


  • 2 pcs cod steak
  • 2 tbs cooking wine
  • 3 tbs Lee Kum Kee’s seasoned soy sauce for steam fish
  • 1 sliced thumb sized ginger


  • Fried Garlic
  • Spring Onion or Chinese Parsley


  • 2 tbs of very HOT oil


  • Washed and pat dry the fish.
  • Marinate with 3 tbs cooking wine. Set aside for 20 minutes. Washed then pat dry again
  • Lay the slices of ginger on the steaming dish, place the cod fish on top. Steam for 8 minutes at high heat.
  • Discard the ginger and liquid in the dish. Drizzle 3 tbs of seasoned soy sauce then steaming for another 2-3 minutes. While steaming the last few minutes, prepare your hot oil.
  • Turn off fire, drizzle the hot oil on the fish. Garnish with spring onion and fried garlic. Serve hot.

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