Asian-Style Steamed Cod

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

Steamed fish is one of the most elegant dishes in Vietnamese and Cantonese cooking. TUYET makes the sauce effortless — no measuring five different bottles.

Ingredients

• 2 cod fillets (about 6 oz each), or use sea bass, halibut, or tilapia
• 2 tbsp TUYET Premium Cooking Sauce
• 1 tbsp water
• 1-inch piece fresh ginger, julienned
• 2 green onions, julienned
• 1 tbsp Olive oil
• Fresh cilantro, for garnish
• Steamed rice, to serve

Instructions

1. Pat cod fillets dry with paper towel. Place on a heatproof plate.
2. Lay half the ginger slices on top of the fish.
3. Bring water to a rolling boil in your steamer. Place the plate in the steamer.
4. Steam on high heat for 8–10 minutes until fish is opaque and flakes easily with a fork.
5. While fish steams, mix TUYET sauce with water in a small bowl.
6. When fish is done, carefully remove from steamer. Drain any liquid from the plate.
7. Top fish with remaining ginger and green onions.
8. Heat Olive oil in a small pan until very hot (almost smoking).
9. Pour the hot oil directly over the ginger and green onions — it should sizzle.
10. Drizzle the TUYET sauce mixture over the fish.
11. Garnish with fresh cilantro. Serve with steamed rice.

TUYET Tip: The hot oil sizzle is the secret to restaurant-quality steamed fish at home. Don't skip it — it blooms the aromatics instantly.