Steamed Codfish

Category: Mains; Lunch/Dinner
Style: Asian
Servings: 2 - 4



Description:
A quick & nutritious dish. Learned this from my colleague, who is also a wonderful cook.

Ingredients:
- 2 steaks of fresh codfish (each approx. 100g~150g, 1.5cm~2cm thick)
- 50g ginger (or enough to cover entire base of both fish steaks, after its washed & sliced)
- 1~2 stalks of spring onion
- 5 tablespoons of light soy sauce
- 1 teaspoon of dark soy sauce
- 1 levelled teaspoon of fine white sugar

Directions:
- prepare steamer
- wash codfish, spring onions to be finely chopped
- place the ginger slices on a stove-safe plate
- place the codfish on top of the ginger slices
- once water has boiled, carefully place the plate of codfish into the steamer
- steam for 15 minutes, before removing them from the steamer
- mix light soy sauce, dark soy sauce and sugar, make sure sugar is fully dissolved
- sprinkle spring onions and drizzle sauce over the hot codfish slices
- serve immediately

Tips:
- try to use plate that has some depth, so as to hold the sauce later
- ginger slices should not be sliced too thinly, as the purpose here is to remove any fishy smell
- do not drain the water retained in the plate after steaming, as this “ginger-flavored” water provides some “kick” to the taste after mixing with the sauce
- it is important not to steam the codfish with the sauce as this would spoilt the fish’s natural sweetness