18th
November
2007
Steamed Cod Fish with Beer
posted in Fish and other SeaFood recipes |In Contonese cooking, rice wine is often added to steamed dishes or stir-fries to enhance flavours. For a change you can use beer instead of rice wine for steaming fish and I add “kei chee” to deflect any bitterness of the beer, as kei chee is sweet. Do try this dish.
Ingredients:
2 pieces cod fish
1 tablespoon kei chee
1 tablespoon ginger strips, finely cut
Half can Calsberg beer
salt and pepper to taste
1 teaspoon sesame oil
1 tablespoon cooking oil
Some parsley to garnish
Method:
Place cod fillet on a steaming dish. Add in Kei chee, ginger strips, beer, oil, salt and pepper to taste. Put in a steamer and steam for !5 minutes on high heat. Garnish with parsley and serve immediately.
