Ingredients
- 200g cod fish
- 100g kale
- minced ginger
- minced garlic
seasoning
- 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. |
