Cod fish has a mild flavor and very fine in texture. This fish is more oily as compared to other local fish and the oil is rich in DHA & Omega 3 fatty acid. Both of which are good for brain development and for prevention of aging diseases such as dementia. This fish is always sold in very "user friendly" sizes and shapes. There is no hassle in cutting, washing and deveining and as such is excellent for a amateur cook like me. It's an excellent dish for kids and aged peoples too.
I bought 2 big cutlets of cod fish from our nearby frozen food store. It was not very expensive, cost about RM36. Cheaper than getting it from any supermarket. At the same time, the shop-owner taught me how to differentiate the genuine cod fish then the "imitation" ones. Apparently, there are some fish with an outer appearance like cod fish skin and the flesh is also whitish in colour. The genuine cod fish's body is rounder and the flesh is more whitish.
Cod fish takes very short time to defrost. So you can defrost the fish in the lower part of the fridge about 2-3 hours before cooking. As I am not good with fish, I have left this honourable task of fish preparation to my mom in law. She marinated the fish with some Chinese cooking wine, sesame oil and soy sauce. Before steaming, just lay some scallions and shredded ginger on top. In fact this fish can be steamed without any marination as the flesh is very sweet and tasty.
This is the picture of the fish before putting into the steamer.
I can't produce the picture of the fish after it's cooked. You know what? My father in law toppled the plate
before serving it on the table (Boohooohooooo......)
At the end, only half a piece of cod fish flakes on the plate...
I bought 2 big cutlets of cod fish from our nearby frozen food store. It was not very expensive, cost about RM36. Cheaper than getting it from any supermarket. At the same time, the shop-owner taught me how to differentiate the genuine cod fish then the "imitation" ones. Apparently, there are some fish with an outer appearance like cod fish skin and the flesh is also whitish in colour. The genuine cod fish's body is rounder and the flesh is more whitish.
Cod fish takes very short time to defrost. So you can defrost the fish in the lower part of the fridge about 2-3 hours before cooking. As I am not good with fish, I have left this honourable task of fish preparation to my mom in law. She marinated the fish with some Chinese cooking wine, sesame oil and soy sauce. Before steaming, just lay some scallions and shredded ginger on top. In fact this fish can be steamed without any marination as the flesh is very sweet and tasty.
This is the picture of the fish before putting into the steamer.
I can't produce the picture of the fish after it's cooked. You know what? My father in law toppled the plate
before serving it on the table (Boohooohooooo......)At the end, only half a piece of cod fish flakes on the plate...
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