Chinese-style steamed cod with ginger
After the excess of the Christmas period this is a light yet comforting Chinese steamed fish recipe. I use cod but you could use any firm white fish such as bream, snapper or ling.
2 tbs light soy sauce
1 tsp white sugar
1/2 tsp sesame oil
5 cm piece root ginger, peeled
4 x 200 g white fish fillets, such as cod, snapper or ling
100 ml chicken stock
3 tbs Shaoxing Chinese rice wine
4 baby pak choi, quartered
4 large spring onions, very thinly sliced
2 tbs peanut oil
coriander leaves, to garnish
plain boiled rice, to serve
Combine the soy sauce, sugar and sesame oil in a jug. Stir well to dissolve the sugar and set aside.
Cut the peeled ginger into thin slices and then into thin strips or julienne. Place the fish on a deep heatproof plate (an enamel plate is ideal – or use foil to shape into a bowl) set in a large bamboo steamer. Scatter over half the ginger and pour in the stock and rice wine.
Top the steamer with a lid and place over a saucepan of lightly simmering water. Cook for 5 minutes and then carefully pop the pak choi into the steamer over the fish. Cover and cook for a further 2 minutes or until the fish is cooked.
Place the peanut oil in a small pan and heat gently until the oil is hot and starting to shimmer.
Transfer the fish and pak choi to serving plates, scatter over the remaining ginger and the spring onions and immediately pour over the hot oil, to soften the ginger and onions. Sprinkle over the coriander and serve with small bowls of rice.