Wednesday 29 November 2017

Steam-baked Cod Steak

I'm a lazy cook, so I used the simplest method to prepare my cod steak by steam-baking it in parchment paper envelope placed in an oven toaster. No need to boil a steamer and minimum washing to be done. For the pour-over sauce, it is supposed to heat over a stove, I just used hot water to speed up the process. I have no demanding eater, so this method is applicable to me 😀


1 cod steak, thaw to room temperature

2 tsp rice wine
1/8 tsp fine salt

1 tsp ginger, julienned
2 cloves garlic, thinly sliced
1/2 tsp red chilli, cut into bit size

2 tsp light soya sauce, low salt
2 tsp rice wine
2 drops fish sauce
1/4 tsp sugar
50 ml  hot water

2~3 tsp hot oil

Spring onion
coriander leaves


1. Rinse cod steak and remove the fish scales.
Dissolve salt in rice wine, and apply evenly over the whole cod steak. Let the cod steak marinate for about 30 minutes.

2. Drop julienned ginger, garlic slices and red chilli bits over the top of the steak. Rest the cod steak over a wide sheet of parchment paper.

Fold the parchment paper over the cod steak. Fold the edge to form an envelope to seal up the steak.

Make a twist at the end to fasten the folds.

3. Rest the envelope over a baking tray and bake in a pre-heated oven toaster at 180°C for 10 minutes. Let the steak stays in the oven for another 5 minutes without heating.

4. While waiting, prepare the pour-over sauce by mixing the light soya sauce, fish sauce, rice wine, and sugar in a heat resistant bowl.

Pour hot water over to mix. Adjust the taste according to your preference.

5. Open the envelope to check whether the steak is cooked.

Pour the sauce over the warm steak.

6. Heat up about 2 to 3 tsp of oil in a mini pan.

Pour the hot oil over the steak. You'll hear a sizzling noise.
If you want a more fragrant sauce, add the spring onion before pouring the hot oil. The hot oil will bring out the fragrance of the spring onion.

Garnish with spring onion and coriander leaves .

Serve warm with rice 😋

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