Steamed cod from China
– 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.
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.
600 gr cod fillet
About 50 gr stem ginger
¼ teaspoon white pepper
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. 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.
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.