Ingredients
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200g cod fish
-
100g kale
-
minced ginger
-
minced garlic
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seasoning
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15ml seasoned soy sauce for seafood
-
chili sauce
Directions
Tips:
- Codfish meat is tender. The steaming time should not be too long, less than 10 minutes. Otherwise, the fish meat is easy to fall apart, which affect the taste.
- The key for this dish is pouring hot oil and sauce. The oil temperature should be high enough to boost the aroma of the codfish and sauce.
Steps
|
1
Done
|
Peel off the tough leaves of the kale. Wash and clean. Blanch in hot water and set aside. |
|
2
Done
|
Wash the codfish meat and put it into a steam plate. Place ginger slices and steam over high heat for 10 minutes. Remove from heat and discard ginger slices. |
|
3
Done
|
Put the kale leaves on the plate. Pour seafood soy sauce on the codfish and kale. |
|
4
Done
|
Add oil to the pot to saute minced ginger and garlic until fragrant. Add chili sauce to fry until smell fragrant. |
|
5
Done
|
Pour the hot oil, minced ginger, garlic, and chili sauce on the codfish. Serve hot. |
