CANTONESE STEAMED COD (for two)
2 tablespoons ginger
1 small bunch cilantro
1-1/2 tablespoons light soy sauce (or seasoned soy sauce)
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons hot water
1o ounce fillet of cod (or other delicate white fish, such as sea bass, grey sole, flounder, fluke, tilapia or haddock)
2 tablespoons vegetable oil
1. Cut the scallions into 2 inch lengths and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice ginger and julienne the slices. Give the cilantro a rough chop. Set the aromatics aside.
2. Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the salt and sugar are dissolved. Set aside.
3. Prepare your steaming set up, fill with 1 to 2 inches of water and bring to a boil.
4. Rinse your fish fillet and carefully lay it on a heatproof oblong plate or in shallow bowls that will fit into your steamer. Carefully place it in your steamer and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
5. Cover and steam for 7 to 10 minutes, depending on the size and thickness of your fillet. If you have extremely small, thin fillets (half an inch) cook for four to five minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
6. Turn off the heat, and carefully drain any liquid on the plate. Spread about 1/3 of the scallions, ginger and cilantro on the steamed fish (alternatively, you can wait to do this until after adding the sauce).
7. To make the sauce, heat a wok or small saucepan to medium high heat and add 2 tablespoons vegetable oil. Add the remaining 2/3 of the ginger and fry for 1 minute. Add the white parts of the scallions and fry for 30 seconds. Then add the rest of the scallions and the cilantro. The mixture should be sizzling.
8. Add the soy sauce mixture. Bring mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
9. Pour this mixture over the fish. If you prefer to add raw aromatics after adding the sauce, you can do so now, and heat an additional tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately.
adapted from thewoksoflife.com