• 4servings
  • 10minutes
  • 183calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, C, D, P
MineralsNatrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 whole Rock Cod about 2 1/2 pounds, cleaned and scaled*

  2. 4 tablespoons of canola oil

  3. 3 stalks green onion , cut into 1/2 inch slices

  4. 3 1/4-inch thick rounds fresh ginger , thinly sliced

  5. 2 garlic gloves, sliced

  6. 4 tablespoons soy sauce

  7. 2 tablespoons water

  8. Preparation for Frozen fish

  9. 1/2 tablespoon salt

  10. 1 tablespoon rice wine or sake

  11. Available in Chinese markets and grocery stores

Instructions Jump to Ingredients ↑

  1. For fish that is previously frozen, sprinkle salt and rice wine evenly on fish 1 – 2 hours before cooking and keep refrigerated.

  2. Add 2 inches of water to a wok or large boiler wide enough to hold the fish. Bring water to a boil and place steamer in the water.

  3. Put the fish on a plate and place the plate on the steamer. Cover and steam for 5 – 7 minutes. Do not over cook, a fish is done when you can pierce it through with a chopstick or fork.

  4. In a wok or a shallow pot, heat oil over med high heat. When you see a slight smoke, add ginger, green onions, and garlic, stir and cook for 10 - 15 seconds.

  5. Mix soy sauce and water together and add to oil in wok, stir and cook for 5 – 10 seconds. Turn off heat and pour sauce over fish.


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