Chinese Cuisine

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.

Steamed Minced Pork with Salted fish

The only dish I will order from hawker’s steamed food stall is this dish. Salted fish is such a wonderful ingredient, with a small amount can transform your dish by adding layer of flavour; creating a richer and more developed taste for the dish. The gravy made from steaming it with pork further enhances its flavour, adding an irresistible note of umami that pairs perfectly with rice. I personally prefer to use the salted mackerel fish fillet in the bottle for the salted fish as it is much more convenient for cooking.


  • 540g minced pork
  • 40g salted fish fillet (remove the skin and bone if there are any) – chopped into small pieces


  • 10g minced ginger
  • 1.5 tbs ShaoXing wine
  • 1.5 tsp sesame oil
  • 2.5 tsp sugar
  • 3 tsp light soy sauce (Jiang Qing)


  • 10g sliced ginger
  • 5g salted fish


  • Spring onion (chopped)


  • Mix the minced pork and salted fish together, add in all the marinate. Mix everything well. Mix until it becomes pasty. Transfer to a steaming dish.
  • Top with sliced ginger and some pieces of salted fish on top.
  • Cover and steam at high heat for about 16-18 mins or until meat is cooked through. Preferably use a bigger dish so your meat patty won’t be thick. preferably about 1.5-2cm cm in thickness. Garnish with chopped spring onion. Serve hot.
  • Note: meat must have some fats, and avoid using meat that has been freeze for long. 😊