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Hong Kong Style Steamed Cod

Servings 2


Fish marinade

  • 275 g cod fish steak
  • 1 tbsp shaoxing wine
  • 1/8 tsp salt
  • 3 slices old ginger
  • green onion 6 2-inch pieces
  • dash of white pepper


  • 1 stalk green onion thinly sliced
  • 1 tbsp thinly juilenned old ginger
  • Coriander leaves
  • Red chilli thinly julienned (optional)

Crispy Ginger

  • 2 tbsp thinly juilenned old ginger
  • 2 tbsp cooking oil


  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp shaoxing wine
  • 1 tsp sugar

Hot oil drizzle

  • 1 tsp sesame oil
  • 1 tsp canola oil


  • Rinse and pat dry fish steak, then place on heat safe dish/plate.
  • Pour shaoxing wine and salt on fish.
  • Place ginger and spring onion on top of the fish, and gently rub everything together.
  • Then place the spring onion and ginger to rest under the fish, and allow to marinate for 5 minutes.
  • Bring a steamer to boil on high heat.
  • Steam fish for 8 minutes on high heat.
  • Mix all the ingredients for sauce in a small bowl. Stir until sugar dissolve.
  • Heat 2 tbsp of cooking oil on medium high, and fry julienned ginger until golden and crispy.
  • When fish is done, pour sauce mixture over fish. Do not drain away the liquid from the fish, that makes the sauce as well.
  • Then garnish with fresh ginger, coriander, spring onion, chilli, and crispy ginger.
  • Heat 1 tsp sesame and cooking oil together.
  • Drizzle hot oil over garnish and fish. You should hear it sizzling.