Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce
Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce, a restaurant worthy dish ready under 20 minutes. Flakey, melt-in-your-mouth cod meets tender, vibrant Chinese broccoli in this light yet flavour-packed dish. The gentle steaming process locks in all the freshness, keeping the fish juicy and delicate while preserving the broccoli’s beautiful crunch. And let’s talk about that sauce—rich, glossy, and packed with deep umami flavours from oyster sauce, soy sauce, garlic, and a hint of sesame oil. The glossy sauce ties the whole dish together in the most irresistible way.
The best part? It’s on the table under 20 minutes! While the fish and broccoli steam at the same time for about 6-7 minutes, the sauce comes together in minutes as well. The rice takes the longest to cook out of all of it! Plus, it’s packed with protein, vitamins, and minerals, making it as nourishing as it is satisfying.
Why You’ll Love This Recipe
✔️ Light & Healthy – Protein-packed, nutrient-rich, and naturally low in fat.
✔️ Fast & Easy – On the table in under 20 minutes.
✔️ Big on Flavour – The umami-rich oyster sauce makes all the difference.
Serve Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce with a bowl of fluffy jasmine rice, and you’re good to go! This recipe is inspired by the lovely Recipe Tin Eats.
Check out the rest of my site for more Chinese recipes, for example Kale & Sticky Pork-Ginger Meatballs Stir fry or Chinese Braised Shiitake Mushrooms.
Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce
(6 votes, average: 4.17 out of 5)
Loading...Ingredients
- 300 g cod filets, divided for 2 ppl
- 400 g Chinese broccoli, ends trimmed and halved lengthwise
- Sauce ingredients:
- 1 tsp corn flour
- 6 tbsp water
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1 tsp vegetable oil
- 1 tsp sugar
- 1 clove garlic, finely grated
- 1 tsp ginger, finely grated
- To serve:
- Steamed rice
- Spring onion, finely chopped
- Red chili, finely chopped
Instructions
Steam the broccoli and cod in your preferred way. I like to use a steam basket in a big pan. Lay the hard bottom stems of the broccoli in the bottom, on top of that the leaves and on top of that the cod. Season with pepper and salt before putting the lid on. Steam for 5-6 minutes until the fish is cooked through and flakey and the vegetables still al dente.
In the meantime make the sauce: in a small saucepan add the corn flour and cold water, stir to mix well. Then add all the other ingredients and turn the heat up to medium. Let simmer for 30 seconds to thicken while you keep stirring.
Layer the broccoli on a plate and pour over the oyster sauce. Sprinkle on some spring onions and chilis and serve with steamed rice.
