Canton Style Cod

Canton Style Cod

$62.00

No CNY dinner is complete without a fish. Gently steamed snow cod, bathed in a ginger scallion infused soy dressing and topped with all the herb fixins synonymous with a Cantonese style fish. Simply classic, while also delectably tasty.

Traditions typically call for a whole steamed fish, but we often struggle to find a big enough steamer, or enough money in the bank to splurge on a whole snow cod. Our hack....fish steaks: thick enough to keep its shape when steaming, yet dainty enough to eat with a pair of chopsticks.

PS: Did you know snow cod in this region is not actually a cod, it is actually the more prized Chilean Seabass, or as we like to call it the Patagonian Toothfish. Ugly name, amazing fish.

Quantity:

Snow Cod (Chilean Seabass): 2 Steaks (~400g)
Scallions: 40g
Spring Onions: 40g
Ginger: 30g
Mild Red Chilli: 10g

Sauce:  Light Soy Sauce, Olive Oil, Sesame Oil,  Sugar

Goes well with

Buddha's Delight: 9 different vegetables mixed and layered to create an explosion of taste and texture enough to keep a monk grinning from ear to ear from the first bite.

Dong Po Pork: Soy braised melt-in-the-mouth pork belly on a bed of crisp bok choi