CNY Lunch (cont'd)

Steamed Cod-Fish in Soy Sauce

Cod fish is both nutritious and delicious. It is more "oily" compared to other fish as it is found in cold waters, but it is low in saturated fat and high in vitamins B6 and B12. The lack of bones makes it ideal for steaks and filets. Fresh cod has lots of flavour. I therefore prefer a light soy sauce than a teriyaki sauce (in some Japanese outlets). Unfortunately, the one I had is a little overcooked, making the flesh harder than it should be.

The best cod fish I had is found in Hong Kong's Maxim restaurant in the old Kai Tak Airport. Sadly, when the airport was closed, I'm not sure where the chefs are relocated. The dish is special because it is cod fish pan-fried with top soy sauce. As the flesh is very delicate and breaks easily, most chefs will deep fry the fish with a little corn flour to hold the flesh together. It is therefore a dish that truly test the skill and patience of the chef. In my memory, the flesh is both smooth and tender and literally melts in your mouth. The flavours of the fish is brought out fully by the top grade soy sauce with is combined with the oil that is broken down through the pan-frying. An absolute masterpiece.

If you have come across other cod fish dishes that are good, do recommend them to me!