Healthy, steamy, fresh, vibrant, quick, tasty, umami… If you want all these things in a restaurant worthy dish under 20 minutes, then look no further! The broccoli and cod are steamed at the same time, for about 6-7 minutes. In that same time, you can make the oyster sauce and you’re done! The rice takes the longest to cook out of all of it! And it’s all just so tasty!
Recipe inspired by @recipetineats
Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce
(5 votes, average: 4.40 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.
