Thursday, 26 January 2012

Steamed Cod Fish with Oyster Garlic Sauce

Fish is a must item on the Chinese New Year dish menu because fish sounds like "surplus" in Chinese. Cod fish itself is very delicious on its own, so the accompanying sauce has to be simple as to not overpower the sweet taste of the fish.

May there be surpluses every year!!!

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight here:

  • 1 slice white cod fish (400-450g)
  • 2 tbsp chopped garlic (increase the amount if you love garlic)
  • 3 tbsp oil
  • 1/4 tsp salt
  • Dash of pepper
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • Dash of pepper
Garnishing (optional):
  • chopped spring onions
  • chopped coriander leaves
  • red chilli strips
  1. Clean fish, pat-dry with paper towel and marinate with seasoning for 10 to 15 minutes. Steam fish for 9 to 10 minutes, then remove the plate from steamer.
  2. Take 2 tbsp of the water from the steamed fish and add in to the sauce ingredients. If the sauce is too salty, dilute the sauce to your taste with the steamed fish water. After that, pour out about 70% water from the fish dish.
  3. Heat oil in a wok and fry garlic till lightly browned, aromatic and crispy. Dish out garlic. Remove oil, leaving only 1 tbsp on the wok.
  4. Lower heat and add sauce ingredients to the hot oil. Stir-fry briskly then pour sauce over the fish. Garnish before serving (if desired).


  1. Agree with you, cod fish is very flavourful on it's own. It's one of my favourite fish too! Thanks for sharing!

    1. You are welcome! Thanks for dropping by.