Cantonese-style Steam Cod Fish - with Kikkoman

Cantonese style steam fish is a simple yet tasty dish that even beginning cooks can easily master. In this recipe video, I take you through all the basic techniques on how to slice the garnishing, firm up the fish and make the sauce.

For the sauce, I used Kikkoman’s Special Fragrance Soy Sauce which is specially formulated for the local Singapore market. I find that it is very suitable for most Chinese recipes.

Read the full recipe here - http://bit.ly/ieatsteamfishrecipe

INGREDIENTS:
Cod Fish 2 steaks (500g) - http://bit.ly/LazCodFish
Chinese wine 1 Tbsp - http://bit.ly/LazShaoHsingJiu
Black Vinegar 2 tsp - http://bit.ly/LazBlackVinegar

Gp A
Kikkoman Special Fragrance Soy Sauce 3 Tbsp - http://bit.ly/LazKikkoSpecialFragSauce
Rock Sugar 1 Tbsp
Coriander Root 3
Chicken stock powder 1 tsp
Water 1 cup

Garnishing
Ginger 3 inches sliced thinly
Spring Onions sliced thinly
Red Capsicum sliced thinly
Peanut or vegetable oil 2 Tbsp

METHOD:
1. Salt the fish (curing) for 10-20 minutes and set aside.
2. Slice the ginger and spring onions
3. Slice the capsicum and put it in cold water
4. Put Kikkoman Special Fragrance Soy Sauce, coriander roots, water, Chinese wine, chicken stock powder, rock sugar and black vinegar in a pot. Simmer and boil for 15 minutes.
5. Pat dry the fish and dress in Chinese wine
6. Steam the fish for 8 minutes
7. Remove the coriander roots from the sauce
8. Wash the fish with hot water
9. Heat vegetable oil
10. Pour hot vegetable oil on the fish and garnish with ginger, whites of spring onions and red capsicum

Happy Cooking!

This post is made possible by @kikkomansg
#kikkomansoysauce #kikkomansg #kikkomansingapore

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