How to make steamed cod fish delicious

Cod is a fish that is high in protein and rich in nutritional value. Compared with other fish, the fish meat is more delicious, has fewer bones, is rich in vitamins, and is easy to digest, so it is especially suitable for the elderly and children. There are many ways to cook cod, such as steamed cod, braised cod, cod stewed with tofu, spicy cod, etc. This article introduces the simplest way - steamed cod.

People often say that the more delicious the ingredients are, the simpler the preparation is, and the better the taste is. Today I’d like to introduce a steamed cod dish, which is a home-cooked dish. The method is simple, but the taste is really great. The main ingredient is cod; the cooking method is steaming and the preparation is simple. Rich in nutrition and sweet in meat, cod is rich in protein. It also contains nutrients such as vitamin A, vitamin D, calcium, and magnesium.

Main ingredient: 1 piece of cod

Thaw the cod at room temperature, then wash it with water and drain it for later use.

Cut the green onion into sections, cut the ginger into strips (for steaming cod) and slices (for salting cod) and set aside

Put the cod on a plate, add ginger slices, salt and cooking wine and marinate for about 5 minutes. Turn it over and over during the marinade so that the cod can better absorb the flavor.

Take out the cod and put it in another clean plate. Add onion, shredded ginger, salt, cooking wine and soy sauce. Steam it in a pot (boil the water in the pot in advance) for 8 minutes. I like to put shredded ginger underneath to remove the fishy smell and enhance the flavor.

Do not open it immediately after steaming. Turn off the heat and wait for about 3 minutes before opening it again.

After taking it out of the pan, heat some hot oil in a hot pan, pour it on the steamed cod, then pour some steamed fish soy sauce on it, and you're done.

Precautions

Cod must not be cooked for too long, it is best to be tender

Other methods:

Preparation method:

1. Tomato and cod porridge: suitable for babies around 8 months old who are just starting to add fish to their diet. With the help of a little tomato flavor, the fishy smell of fish is covered up. It tastes sour and sweet and goes well with rice. I guarantee that your baby will eat it all in one go. Ingredients needed: tomatoes, cod, rice. First, cook a pot of rice porridge in an electric rice cooker. Blanch the tomatoes in boiling water. Pour some oil into the pan and sauté the tomatoes until they become puree. Boil water in a pot and cook the cod until cooked through, which should take about 1-2 minutes. It is easy to remove the skin of cooked cod. After removing the skin, bones and bones, use chopsticks to cut it into small pieces. Put the fried tomato puree, cod pieces and cooked rice porridge into the casserole, boil for about 10 minutes, stir evenly and it is ready to serve.

2. Codfish ball and winter melon soup: suitable for babies over 8 months old. Ingredients required: codfish, egg liquid or egg yolk, flour, and winter melon. Put cod meat, eggs and a little flour into a blender and mix. Don't add too much egg liquid, just enough to help the blender mix the fish into a paste. The mixed fish paste will be a little thin, and you need to add some flour to make it thicker. Take a spoonful of fish paste and place it on the palm of your hand. Squeeze the paste out from the base of your thumb and use the spoon to scoop it out to make a fish ball. The cod paste will be a little sticky, so you can wet your hands with water before working. At the same time, boil a pot of water, cook the winter melon slices, add the prepared fish balls and cook until done.

3. Vegetable and cod rice. Ingredients required: cod, fungus, carrots, Chinese cabbage, and rice. First, simmer a pot of soft rice. Here’s a little trick: add a small bowl of rice and four times the amount of water into the rice cooker, press the “cook porridge” button, and simmer for 40-60 minutes until the water in the porridge is dried up and you will have a bowl of soft rice. Chop the fungus and onion, and grate the carrot. After the choy sum is cooked, chop it into small pieces. After the cod is cooked, peel and debone it, then chop it with chopsticks. Pour some oil into the pan, add onion and stir-fry until it becomes soft, then add carrot and fungus. You need to add a little water to stew the vegetables. When the soup is almost dry, add the cabbage heart and stewed soft rice. Finally, stir-fry evenly and serve.