Loading...
Steamed Rock Cod with Chinese Green Onion Recipe
A very simple way to prepare a fish the classic Cantonese style with oil, soy sauce, ginger and green onions.
| Prep time: 15 Minutes | Cantonese |
| Cook time: 10 Minutes | Servings: 4 - 6 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 124 | 89% |
| Total Fat 14.03g | 18% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1776mg | 74% |
| Potassium 67mg | 2% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.53g | 0% |
| Protein 1.22g | 2% |
Ingredients Convert Measures
- 1 whole Rock Cod about 2 ½ pounds, cleaned and scaled*
- 4 tablespoons of canola oil
- 3 stalks green onion, cut into ½ inch slices
- 3 1/4-inch thick rounds fresh ginger, thinly sliced
- 2 garlic gloves, sliced
- 4 tablespoons soy sauce
- 2 tablespoons water
- Preparation for Frozen fish
- ½ tablespoon salt
- 1 tablespoon rice wine or sake
- Available in Chinese markets and grocery stores
Directions
- 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.
