Hong Kong Style Steamed Cod – Delishar

Quick, simple, homely, and healthy. This is what this dish is about. A house favourite approved by both the young and old. Even my super picky elder daughter asked for 2nd serving after she reluctantly tasted it after some coaxing, although she didn’t want to admit to it. Our conversation went like a little something like this:

Mel: “Is this fish Mom? I don’t like it.”
Me: “Just try it, you just don’t remember if you like it or not.”
Mel: “Ooook. *took a bite* Ermmmm, mom. Can you please put more on my plate?! Like a bit piece. Because fish is really good for my brain, and I want my brain to grow. :D” 
Me: “Riiiiiggghhhttt…”

What made this dish even tastier was that all the ingredients was delivered to me fresh from the wet market, while I ordered it from Market Fresh the night before. My personal shopper picked out the best and freshest ingredients at the wet market and delivered it right to my doorstep. Such a blessing because the next day, it was pouring! Imagine having to brave the rain, walk 15 minutes to the wet market, and then do over on the way back. Not to mention how crazy the markets can be when everyone is preparing for Chinese New Year! 

The concept of Market Fresh is straight forward and simple. Order your fresh and dry produce their website, choose your delivery timing, and wait to receive your order. All fresh produce are kept chilled after the shopper purchased it from the market. You will get your order as given by the store vendor. I like it better this way as it means that my food is minimally handled to avoid contamination or damage. 

Because wet markets are open in the day only, there is a cut off ordering time. 11.59pm the night before, for next day morning delivery. And 11.59am on the day itself, for same day evening delivery. Great if you want to cook dinner but don’t have time to go to be market in the morning!  

Ordering from the website was easy. Click on the categories on the menu bar or use the search box on the top left corner to search for what you need. I clicked on seafood, and immediately found what I needed.

I really like that the website clearly shows what I’m getting and inform me of the weight of the product. There’s an option for me to fill in customised instructions as well. It’ll come in very handy when I need meat to be prepped a certain way by the store vendor. For example, I like my chicken breast boneless and skinless but will usually ask the vendor to pack the bones in a separate bag for me to make stock.

If any of your item is out of stock, your personal shopper will call you for alternative. Of course, you can also list it down in the instruction when you order as well.

One of the category caught my eye, and when I clicked on it I was impressed to see fresh noodles on the list of items! They have dried octopus, dried scallops, salted fish, etc… Umami, umami, umami! 

At the shopping cart, I get to choose my delivery timing. 10am-12pm is perfect for lunch time prep, and 5pm-7pm is a good timing for dinner prep. Payment process was quick and simple. Orders below $99 will incur a fixed $7 delivery fee. BUT!!! Delishar’s readers get to enjoy free delivery regardless of order amount for your first order!! Use code ‘DELISHAR‘ during check out to enjoy free delivery. 

Plus!! Market Fresh is giving away $88 store voucher to 2 Delishar readers! Details at the end of this post.

As I was browsing Market Fresh website, I saw this current CNY promotion that is on-going. Not a bad deal for all that’s included in the set! Good amount of quality ingredients that’s good for 4 pax and great for a hassle-free reunion dinner. 

Although I did detour a little during my online wet market experience. I probably took about 10 minutes to complete my order, including window shopping time. That’s even faster than me going to the actual wet market, and I was on the bed in my PJs the whole time. Lol!

At about 11am the next day, my order arrived in a couple of plastic bags. It actually felt like I just got back from the wet market when I was carrying the bags into the kitchen! The items was still chilled when I took them out from the bag.

The greens are crisp and fresh, and the fish was packed with a bag of ice and wrapped up in news paper. This is a very good virtual ‘wet market’ experience! Me likey, and I know you will really enjoy it too! Let’s get to the amazing dish that will literally melt in your mouth and leave you yearning for more!

Hong Kong Style Steamed Cod


Fish marinade

  • 275 g cod fish steak
  • 1 tbsp shaoxing wine
  • 1/8 tsp salt
  • 3 slices old ginger
  • green onion 6 2-inch pieces
  • dash of white pepper


  • 1 stalk green onion thinly sliced
  • 1 tbsp thinly juilenned old ginger
  • Coriander leaves
  • Red chilli thinly julienned (optional)

Crispy Ginger

  • 2 tbsp thinly juilenned old ginger
  • 2 tbsp cooking oil


  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp shaoxing wine
  • 1 tsp sugar

Hot oil drizzle

  • 1 tsp sesame oil
  • 1 tsp canola oil
  • Rinse and pat dry fish steak, then place on heat safe dish/plate.

  • Pour shaoxing wine and salt on fish.

  • Place ginger and spring onion on top of the fish, and gently rub everything together.

  • Then place the spring onion and ginger to rest under the fish, and allow to marinate for 5 minutes.

  • Bring a steamer to boil on high heat.

  • Steam fish for 8 minutes on high heat.

  • Mix all the ingredients for sauce in a small bowl. Stir until sugar dissolve.

  • Heat 2 tbsp of cooking oil on medium high, and fry julienned ginger until golden and crispy.

  • When fish is done, pour sauce mixture over fish. Do not drain away the liquid from the fish, that makes the sauce as well.

  • Then garnish with fresh ginger, coriander, spring onion, chilli, and crispy ginger.

  • Heat 1 tsp sesame and cooking oil together.

  • Drizzle hot oil over garnish and fish. You should hear it sizzling.

Market Fresh is giving away $88 store voucher to 2 lucky Delishar reader! Just in time for you to use it for CNY preparations! Simply complete the giveaway widget below.

a Rafflecopter giveaway

*This giveaway ends on Friday, Jan 20, 2017 at 11:59 p.m. Singapore time (GMT+8). Each winner will be entitled to a $88 store voucher. There will be 2 winners selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Emails will be added to mailing list to be notified for future promotions. This contest is opened to Singapore entrants only.

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Hong Kong Pork Chop Baked Rice – Delishar

One of the must-have when visiting a Cha Chan Teng is their cheesy baked rice. This is my take on the staple. Instead of having the pork chop buried under the bed of melted cheese, I marinated it in a Din Tai Fung copycat marinade, breaded it and shallow fried it for some added texture. If you like the meat baked under the cheese, here’s a much older recipe that I have shared.

The girls approved in unison when I asked what they thought of it. Both of them could not stop munching on the cheese crust. They also mentioned that the pork chops tasted familiar, just like the ones at the ‘dumpling restaurant’. Definitely a win for me!

Even my self-proclaimed super picky vegetarian daughter who doesn’t like eating meat was requesting for second and third servings of the pork chops. I’m so glad I made extra servings! You can skip the egg and panko coating. Simply dust it with a light coating of cornflour before pan-frying it for something more similar to what you’d get at DTF. Without further ado, here is the recipe. Watch my insta-stories highlights to see how I made it!

Hong Kong Pork Chop Baked Rice

Pork Chops

  • 6 pieces Pork loin / chops
  • 1 egg lightly beaten
  • 1 cup panko bread crumbs
  • 1 tsp 5 spice powder
  • 1/2 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp corn flour
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp shao xing wine
  • 2 tsp sesame oil
  • oil to fry pork

Sweet and Tangy Sauce

  • 1 small red pepper sliced into strips
  • 1 small green pepper sliced into strips
  • 1 small yellow pepper sliced into strips
  • 1 small yellow onion thinly sliced
  • 1 tomato cut into wedges
  • 2 cloves garlic minced
  • 1 cup chicken stock
  • 1/2 cup tomato ketchup
  • 1 tbsp worchestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1/2 tsp white pepper
  • corn starch slurry
  • salt to taste
  • 2 tbsp cooking oil

Egg Fried Rice

  • 4-5 cups cooked rice
  • 1 cup frozen mixed vegetables
  • 2 cloves garlic minced
  • 2 eggs lightly beaten
  • salt to taste
  • white pepper to taste
  • 1 tbsp cooking oil

Toppings and garnish

  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbsp chopped spring onions to garnish

Pork Chops

  • Tenderise pork chops with a meat mallet on both sides.

  • Marinate it with 5 spice powder, corn flour, sugar, white pepper, soy sauce, shaoxing wine, and sesame oil for at least 30 minutes.

  • Pour the beaten egg over the marinated pork. Toss to coat.

  • Let the excess egg drip off then coat both sides with panko bread crumb.

  • Heat oil in a pan over medium heat, and shallow fry both sides for 2-3 minutes or until golden and cooked through. Rest the crispy pork chops over a wire rack to cool for 5 minutes or so before serving.

Fried Rice

  • Pour the egg over the rice and coat it evenly using a spoon.

  • Heat pan over medium-high, add in the oil and cook garlic for 30 seconds until fragrant.

  • Add the rice and toss to cook for about 5 minutes. Then add frozen vegetables to cook for another 2 minutes. Season with salt and pepper.

  • Transfer rice into baking dish.

Sweet and tangy sauce

  • Heat pan over medium-high with oil. Add onions and pepper and cook until tender. Add in garlic to cook for another 30 seconds.

  • Pour in the rest of the ingredients except corn starch slurry.

  • Mix to combine, adjust seasoning, and simmer on low heat for 5 minutes.

  • Stir in corn starch slurry to thicken the sauce. Then pour the sauce over the fried rice.

Baking the rice

  • Preheat the oven to 200C.

  • Top the cheese over the prepared rice.

  • Bake for 15-20 minutes at 200C until cheese is melty.

  • Top with prepared pork chops and garnish with spring onions.

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