Steamed cod
Overview
The first time I came into contact with this cod fish was when my baby was over 1 year old. I often heard mothers say that cod fish is very good for children. The meat is delicate and tender with few slippery bones, and it is rich in fish oil. It can strengthen the brain and promote brain development. As a mother, I will definitely not miss it. However, I didn’t know how to cook at that time, let alone make complementary food for the baby, and I didn’t know how to choose ingredients. I hurriedly went to the supermarket and bought several pieces of cod. After working hard for a long time, my father and I finally made pan-fried cod for the baby. I quickly gave it to the baby, and as soon as he put it in his mouth, he spit it out. I was still satisfied. I'm bored, why did I spit out such a good thing? Take a bite, oh..., this is too unpalatable, and the texture is not as delicate as everyone said. Later I realized that I bought oily fish, no wonder the meat is loose. It turns out that oily fish and silver cod look alike, and they are cheap, so many merchants sell them as inferior ones. I haven’t bought cod since then, and I have a mental disorder. It wasn’t until last year that my friend gave me two bags of cod. After tasting it, the child fell in love with it. Why is this fish so delicious? Yes, it must be delicious if the ingredients are good! Let’s take a look at how Bao’s mom makes this steamed cod fish. Even though it’s simple, it does require some tricks. As long as you master these few tips, all future steamed fish will be made according to this method, which will definitely beat the rest of the restaurants. Bao’s dad learned this method from an aunt. The fish is so delicious. Bao’s dad is not at home sometimes, so I also learned it for Xiao Bao’s sake. There are tips at the back of the recipe, so pay attention to it to ensure you succeed the first time!
Tags
Ingredients
Steps
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[Steamed cod] Ingredients: A 170g silver cod segments, 1 green onion, 1 piece of ginger, 3 tablespoons cooking wine, half a teaspoon of white pepper, half a teaspoon of salt, a little red pepper, 4 tablespoons of vegetable oil b Flavor sauce: 2 soy sauce spoon, 3 spoons of light soy sauce, 5 spoons of vinegar (this ratio is 2:3:5, don’t remember it wrong) c. Deodorizing cooking wine added to the steamer: 4 tablespoons Method: Thaw the cod segments at room temperature, scrape off the white scales on the fish skin, and rinse. Put it into a plate and add 3 tablespoons of cooking wine
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Then add white pepper, ginger slices, and salt and marinate for 10 minutes to remove the fishy smell and add the base flavor, turning over halfway
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Cut the ginger and green onions into shreds and set aside
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Add water to the steamer and place it on a drawer. At this time, discard the ginger and marinade from the salted cod. Spread more than half of the shredded ginger on the bottom of another plate and put the cod pieces on top and set aside. After the fire comes to a boil, pour 4 tablespoons of cooking wine through the holes in the drawer
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Put the cod into the steamer, cover it, and steam over high heat for 8 minutes (the square plate is too big to fit in the steamer, so I replaced it with a round plate)
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After steaming, do not open the lid immediately, simmer for another 3 minutes
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When steaming the fish, prepare the flavoring sauce: 2 spoons of soy sauce, 3 spoons of light soy sauce, and 5 spoons of vinegar (this ratio is 2:3:5, don’t remember it wrong). Don’t be afraid of putting so much vinegar. The finished product is not sour at all. My mother has made it countless times
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Take out the cod fish, pour away the ginger and juice, and pour the flavor-enhancing sauce over the cod fish
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Add green onions, shredded ginger, and colored pepper rings
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Add vegetable oil to the pot and heat until smoking
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Quickly pour it over the onion and ginger shreds to bring out the aroma and serve
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Finished product picture!
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Finished product picture!
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Finished product picture!
