Cooking: Steamed Cod / Blanched Arctic Shrimp

I made a simple spread for New Year’s, so let me talk about the two dishes I haven’t covered yet.

Cod is soft and tender and cooks fast, so it’s easy to make. Arctic shrimp come pre-cooked, so all they need is a quick dip in boiling water.

Once the cod has thawed, drain it well, rub it with a layer of salt, and let it sit for 5 minutes.

Then steam it—about 10 minutes should do it.

Slice some scallions, as thin as you can, then get the sauce ready.

Put oyster sauce in a pan with a little water, add a bit of chicken bouillon and a bit of cornstarch, and simmer it down to reduce slightly. Once the cod is steamed, scatter the scallion on top first, then pour the sauce over.

For the Arctic shrimp, just run them through boiling water, then straight into cold water after they come out—it makes the meat springier.

Splash on a little soy sauce or vinegar and scatter some scallion on top.