Annons
  1. Svenska
  2. English
  3. العربية

Steamed cod from China

Steamed food is both healthy and tasty. A lot of valuable nutrients are retained, and it gives a very good flavour. You can steam almost anything, from fisk and vegetables to chicken and other kinds of food.
Kristianstad • Publicerad 28 oktober 2019
Steaming the fish retains all the nutrients and flavours.
Steaming the fish retains all the nutrients and flavours.Foto: Inga-Lill Bengtsson

– Exact measurements are not so important, you can taste your way forward. What is important is the order you do things in, says Jianming Li.

He comes from Fujian province in China, where he worked evenings and nights at a food market. In 2006 Jianming came to Sweden, and for the past four years he has been a chef at Restaurang Metropol at Högskolan Kristianstad.

Annons

Jianming Li tells us that fish is often steamed in China.

– It gives a much better flavour, he says.

Steaming food is easy. All you need is a deep pan or a wok pan with a lid. Jianming Li uses a deep pan.

In the bottom he puts a trivet (you can also use an upside-down china or metal bowl). He puts the plate with the fish on the trivet.

The cod is seasoned with fresh ginger, salt and white pepper before being steamed.
The cod is seasoned with fresh ginger, salt and white pepper before being steamed.Foto: Inga-Lill Bengtsson
Jianming Li, 61, is a chef at Metropol
Jianming Li, 61, is a chef at MetropolFoto: Inga-Lill Bengtsson
Jianming Li, 61, is a chef at Metropol
Jianming Li, 61, is a chef at MetropolFoto: Inga-Lill Bengtsson

Steamed cod

4 portions

Ingredients:

600 gr cod fillet

About 50 gr stem ginger

¼ teaspoon white pepper

Annons

½ teaspoon salt

1 dl rapeseed or sunflower seed oil

A little fish bouillon

A few drops sesame oil

A few drops soy sauce

2 spring onions, finely sliced

1 tomato

The spring onions are finely sliced.
The spring onions are finely sliced.Foto: Inga-Lill Bengtsson

Method:

1. slice the ginger finely. Place a few slices on a plate.

2. Cut the fish into smallish pieces and place them, slightly overlapping, on top of the ginger, and lay more slices of ginger, salt and pepper on top.

Annons

3. Take a deep pan (frying pan, wok pan with a lid) and put the trivet in the pan.

4. Pour water into the pan, be careful not to let it come higher than the trivet.

5. Bring the water to the boil.

6. Place the plate with the fish on the trivet and cover with a lid. Let the fish steam for 12 minutes.

7. Pour off most of the liquid from the plate.

8. Heat the oil in a pan. Test the temperature by dropping in a drop of water. If it sizzles, it is hot enough.

9. Place the sliced spring onion on top of the fish.

10. Pour the soy sauce and fish bouillon over the fish, then the hot oil, and lastly the sesame oil.

11. Take the plate from the trivet. Garnish with pieces of tomato.

12. Serve with rice and vegetables.

Steamed cod with rice.
Steamed cod with rice.Foto: Inga-Lill Bengtsson
Rice makes an excellent accompaniment.
Rice makes an excellent accompaniment.Foto: Inga-Lill Bengtsson
Inga-Lill BengtssonSkicka e-post
Så här jobbar Mosaik Kristianstadsbladet med journalistik: uppgifter som publiceras ska vara korrekta och relevanta. Vi strävar efter förstahandskällor och att vara på plats där det händer. Trovärdighet och opartiskhet är centrala värden för vår nyhetsjournalistik.
Annons
Annons
Annons
Annons