Chinese Steamed Cod

Posted by Cookin Dad at recipegoldmine.com May 13, 2001

I make steamed cod fairly regularly and everyone in the family likes it. Last night, however, I decided to experiment with a little wine and fresh garlic; everyone in the family requested that I continue to use the newly-discovered method. Here's what I did. Hope all of you fish lovers who like to eat healthily enjoy it.

I did not measure for this recipe, but it is so quick and simple that you can't go wrong.

1 large cod STEAK (about 1-inch thick and
    maybe a little over two pounds)
Salt
Garlic powder (just enough to lightly cover fish)
1 tablespoon dry white wine, tequila or sherry (I used tequila
    because that is the first thing I got my hands on!)
2 teaspoons ginger (sliced into thin 1/2-inch strips)
2 medium-size garlic cloves (sliced into thin cross sections)
1 green onion, sliced into thin 1 1/2-inch strips
    (use both the green and white parts)
2 tablespoons (approximation) sizzling hot oil

About 6 hours before steaming, sprinkle fish with salt (a little over 1 teaspoon per pound). Follow that by lightly sprinkling fish with garlic powder. Make sure it is rubbed into meat. Place in fridge.

About 15 to 30 minutes before steaming, drizzle the wine on the fish. Next, place some of the sliced ginger and garlic under the cod steak. Be sure to reserve plenty to put on top of the fish. Place fish in steamer and steam for 10 minutes.

After time is up, turn off the heat and let fish sit in steamer for 1-2 minutes. I learned from my Chinese father-in-law a while back that most people overcook their fish when steaming. My cod, especially the dish last night is always moist and the flavor is REALLY good.

When fish has steamed for a few minutes, heat your oil until it just starts to smoke. When fish has been removed from steamer, place green onion strips over top of fish and pour hot oil on top.

This recipe is simple and absolutely delicious. I think what makes it special is the wine and garlic slices that are steamed along with the fish; there is definitely an added subtle touch that wasn't there prior to last night's experiment (used only fresh ginger to steam fish) Please feel free to e-mail me if there are any unclear parts in my recipe.