- 200g cod fish
- 100g kale
- minced ginger
- minced garlic
- 15ml seasoned soy sauce for seafood
- chili sauce
- 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.
Peel off the tough leaves of the kale. Wash and clean. Blanch in hot water and set aside.
Put the kale leaves on the plate. Pour seafood soy sauce on the codfish and kale.
Add oil to the pot to saute minced ginger and garlic until fragrant. Add chili sauce to fry until smell fragrant.
Pour the hot oil, minced ginger, garlic, and chili sauce on the codfish. Serve hot.