The weekend is almost here! I’m so happy for you, my readers – your R&R time is just hours away! And have I got a healthy, nutritious, but oh-so-tasty meal idea for you and your family! Sounds fishy to you? You bet!
If you’re heading to your grocer or wet market this weekend, get a fresh fillet of cod (or your favourite white-fleshed fish like red snapper, garoupa, etc) and prepare this classic Cantonese-style favourite, steamed cod with special soy sauce.
This is a restaurant-styled version, with a home-cooked soy sauce dressing, and lavish garnishings of crispy fried garlic nibs, fragrant ginger strips, and generous slivers of spring onion, and (this is what I think is such an essential contributor to this dish’s overall flavour) drizzled with heart-healthy garlic-ginger flavoured oil.
Cod is one of my favourite options for a steamed fish dish. The mildly creamy and sweet-tasting flesh makes it an incredibly versatile fish for various cooking methods and combinations of condiments.
Cod is delicious pan-fried, baked, or steamed. Though given the steep prices of fresh cod these days (like everything else!), anywhere in the upwards of $50 per kilo, I prefer to cook by steaming, to allow the full flavours of the cod to come through.
You don’t need to burn a hole in your purse by buying cod at these prices, and there are other equally good choices of fish you can prepare with this Cantonese-style soy sauce dressing, the better options being white-fleshed fish with neutral to mild flavours.
Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce (dressing) either makes or breaks the dish! I think we’ve all had that moment when we’ve been served restaurant-prepared Cantonese-style steamed fish with soy sauce, and thought, “Man, if only I could make a sauce that delicious!”.
Well, it took me a while to experiment with different recipes, and this one, by far, does it for me! This home-cooked soy sauce dressing is incredibly easy to make, and makes enough for at least 3 to 4 full servings (i.e. one serving = a whole fish), and if kept in an air-tight container and handled well with each use, will keep well for a week, or slightly longer, in the refrigerator.
I also make it a point to use a heart-healthy oil like grapeseed oil for preparing the garlic-ginger flavoured oil – I figured that if I was going to drizzle some of this over my steamed fish, it might as well be one that’s actually healthier! Use any heart-healthy but neutral-tasting oil of your choice.
Finally, don’t forget to tell me if you try this and how it turns out! I’d love to hear all about it! Sharing is caring!
Have a wonderful weekend!