Hong Kong Style Steamed Cod Fish

• 1" (2.5cm) thick Fresh Cod Fish Steak
• 2 slices Ginger
• a dash of White Pepper

• 1 tablespoon Light Soy Sauce
• 1 teaspoon Rock Sugar (or castor sugar)
• 1 tablespoon Water
• 1 tablespoon Hsao Xing Wine (cooking rice wine)

• 3 clove Garlic - finely chopped
• 1 tablespoon Cooking Oil
• 1 Spring Onion (green part) - cut into 1" length, thinly sliced and soaked in ice cold water

Instructions

• Clean fish and pat dry. Place ginger within the middle of the steaming dish, and place fish on prime the ginger.

• Bring water within the steamer/wok to a boil on high heat and place dish to steam for seven minutes.

• whereas waiting, heat sauce ingredients in an exceedingly pot to soften the rock sugar.

• In another pan, fry cut garlic with oil till golden brown.

• Check for doneness of fish. When done, take away fish from the steamer and pour away the liquid that condensed on the dish.

• Add a touch of white pepper and pour the sauce over the fish.

• Pour the new garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!

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