Steamed Cod Fish with Essence of Chicken in 15 Minutes (15分钟鸡精蒸鳕鱼)

🧂 Ingredients

• 200-300 g cod fish fillet

  or any other fish fillet, room temperature
• 80 g ginger
• 1 tsp fish sauce

  or soy sauce, season to taste
• 1 bottle essence of chicken

  room temperature
• ½ tsp salt
• 2 tbsp vegetable oil
• 1 sprig parsley

  for garnish
• 1 chilli

  can be big or bird-eye chilli
• Water

  for steaming

Instructions

• 1 Peel and slice 8-10 slices of 80g ginger and set aside. Julienne the remaining
  ginger into thin strips.
  
  Julienne 1 chilli into thin strips.
• 2 Rinse the fish fillet and pat dry with a towel.
• 3 Place in a heat-proof dish large enough for the fish. lightly coat the fish with
  1/2 tsp salt on both sides.
• 4 Place 8-10 slices of ginger on the fish.
• 5 Bring a pot of water in steamer pot to boil on high heat. Make sure the water
  does not touch the bottom of the steaming rack. Once boiled, place the fish
  fillet into the steamer pot, cover and let it steam on high heat for about 7-8
  minutes until cooked.
• 6 Meanwhile, warm 2 tbsp vegetable oil in a pan over medium heat. Then add the
  ginger strips and fry until crispy. Remove from pan and set aside.
• 7 Once fish is cooked, remove the fish from the steamer.
  
  Note: the fish is cooked when the fish flakes easily when poked with a fork.
• 8 Pour a bottle of essence of chicken and 1 tsp fish sauce (season to taste) over
  the fish.
• 9 Garnish with chilli strips and crispy ginger strips and parsley.
  
  Best served immediate with rice.

Nutrition Info