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Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 82kcal
Cost: $25


  • Wok
  • Bamboo liner


  • 2 filets Alaskan Pacific cod filets
  • 6 leaves Lettuce leaves
  • Water
  • 4 slices Lemon cuts
  • Spices to your liking


  • Get a deep wok and place about an inch of clean water or
    prepared fluid in it. In the compartments of your bamboo liner, layer the
    lettuce leaves, spices, and lemon cuts. Make a point not to leave enough holes
    revealed with the goal that steam can course through them.
    Take your solidified Pacific cod filets and place them under
    running water first. This will evacuate the ice coat that shaped on the tissue.
    Place the filets on the bed of vegetables. Spread the liner freely to permit
    steam to escape. Permit the fish to steam for 5 to 7 minutes. To test the cod's
    doneness, take a little blade and slide its tip over the thickest piece of the
    filet. Pull somewhat to see the inward portion of the filet.