Chiuchow-style Steamed Salted Cod Fish

Ingredients

In this Chiuchow-style adaptation, the traditional Italian Baccalà mantecato is transformed into a steamed dish. The original recipe typically involves boiling the salted cod fish and then whipping it with olive oil to create a creamy texture. In Chiuchow cuisine, steaming is a popular cooking technique that preserves the natural flavors of the ingredients. The dish is also enhanced with Chiuchow-style flavors, such as the fragrant sauce made from soy sauce, ginger, garlic, and vinegar. We alse have the original recipe for Baccalà mantecato, so you can check it out.

• 500g (1.1 lb) salted cod fish 500g (1.1 lb) salted cod fish
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, finely grated 1 tablespoon ginger, finely grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 34g
• Fiber: 0g
• Salt: 3g

Preparation

1. 1.
   Soak the salted cod fish in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Rinse the cod fish thoroughly and pat dry with paper towels.
3. 3.
   Place the cod fish on a heatproof plate and steam over high heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
4. 4.
   In a small saucepan, heat the vegetable oil over medium heat. Add the ginger and garlic, and sauté until fragrant.
5. 5.
   Add the soy sauce and rice vinegar to the saucepan, and simmer for 2-3 minutes to allow the flavors to meld together.
6. 6.
   Pour the sauce over the steamed cod fish, garnish with fresh cilantro, and serve hot.

Treat your ingredients with care...

• Salted cod fish — Soaking the salted cod fish for 24 hours is crucial to remove excess salt and rehydrate the fish. Make sure to change the water every 6 hours to ensure the best results.

Tips & Tricks

• If you prefer a stronger ginger flavor, you can increase the amount of grated ginger in the sauce.
• For added freshness, squeeze some lime juice over the steamed cod fish before serving.
• Serve the dish with steamed rice or Chiuchow-style noodles for a complete meal.
• If you can't find salted cod fish, you can substitute it with fresh cod or any other firm white fish.
• Adjust the steaming time based on the thickness of the fish fillets to ensure they are cooked through.

Serving advice

Serve the Chiuchow-style Steamed Salted Cod Fish as a main course, accompanied by steamed rice or Chiuchow-style noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Place the steamed cod fish on a large serving plate and pour the fragrant sauce over it. Garnish with fresh cilantro leaves for a pop of color. Serve the dish hot to fully enjoy its flavors and textures.