Chinese cod fish recipe

Note 2 : There is a delicate balance between perfectly cooked fish and overcooked fish. First of all, remember the principle of residual heat. A pan will hold heat when it's removed from the heat source, continuing to cook the food for several minutes. For best results, cook fish until it is almost done, then remove the pan from the stove. Let it stand for about 1 or 2 minutes before serving. I know, waiting is really torturing.

The criteria we go with is that the meat still has a tinge of red but the meat comes off the bone easily with chopsticks or a fork. If the meat sticks to the bone then it is under cooked If you overcooked your fish, the texture will turn harder and not as tender as what you expect. Different fish size requires different steaming time. I'm not sure about others, but to me, my fish steamed nicely according to below timing. Fish must be in room temperature.

• 400g Fish = 6 to 7 minutes
• 450g Fish = 7 to 8 minutes
• 500g Fish = 8 to 9 minutes
• 600g Fish = 9 to 10 minutes

If you are steaming a whole fish that has thicker body, you probably would wanna steam it slight longer. Like, another minute or so. But if you are steaming fish steak like I did, no need.

There are a ton of different variations on how to do a proper steamed fish, and as long as your fish is not overcooked, I think they’re all wonderful.

This recipe is simple and absolutely delicious. Cooking fish at home isn't difficult. If you wanted to make your home-cooked fish more perfect, it just requires a little knowledge.

You don't have to live near the ocean to enjoy fresh fish. We have it there near the wet market. And you don't have to go to the restaurant and pay high price to enjoy this scrumptious fish dish. You can do it at home! :D

You know what? I drizzle the sauce over my bowl of hot Koshihikari rice, and I can eat half bowl of rice just like that. It's simply umami! It's awesome!