Home-Style Dishes
Shrimp Roe Egg White Steamed Silver Cod
a light, nourishing everyday dish high in quality protein and omega-3 fats
Why people make this dish
This is the kind of dish that feels restaurant-quality but comes together in under half an hour. Bro Niu’s daughter brought home a small jar of premium toasted shrimp roe, and instead of saving it just for braised sea cucumber, he decided to scatter some over a steamed cod custard — the result was a bowl of umami richness that the whole table fought over. Silver cod (also called black cod or sablefish) has a buttery, melt-in-the-mouth texture that pairs beautifully with a light, savoury egg-white custard, and the tiny shrimp roe add little bursts of deep sea flavour.
Who it suits / who should be cautious
- Suitable for all ages as a light, easily digestible protein dish
- Excellent for the elderly, young children, and those recovering from illness
- Those with shellfish allergies should omit the dried shrimp roe entirely
Why these ingredients (the food-therapy logic)
- Silver cod (yin xue yu): Rich in omega-3 fatty acids and high-quality protein; considered nourishing to the lungs, stomach, and kidneys in traditional Cantonese food thinking.
- Egg white: Light and easy to digest; traditionally considered to clear heat gently and support the lungs.
- Ginger juice (sheng jiang zhi): Warms the stomach, dispels any fishy odour from the seafood, and supports healthy digestion.
- Dried shrimp roe (xia zi): A concentrated source of flavour and trace minerals; used sparingly as a finishing ingredient for deep umami aroma.
Ingredients (2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless silver cod fillet | 1 piece (~200–250 g) | Cut into bite-sized cubes |
| Egg whites | 3 large | Beaten until smooth |
| Clear chicken broth | ~250 ml (1 small carton) | Use a good-quality, low-sodium broth |
| Ginger juice | 2 teaspoons | Freshly grated then squeezed |
| Dried shrimp roe (xia zi) | Small pinch | Buy the toasted, high-quality variety from a good dried-goods shop |
| Fresh coriander, chopped | Small pinch | For garnish |
Method
- Beat the egg whites until smooth and lump-free. Add the chicken broth and ginger juice, and stir gently to combine — try not to create foam.
- Cut the silver cod fillet into bite-sized pieces and arrange them in a deep heatproof dish.
- Pour the egg-white mixture over the fish pieces. Cover the dish tightly with a sheet of foil.
- Steam over medium-low heat for 12 minutes.
- Remove the foil, scatter the dried shrimp roe and chopped coriander over the surface, re-cover, and steam for a further 3 minutes.
- Serve immediately, directly from the steaming dish.
Bro Niu’s tips
The shrimp roe makes all the difference here — buy the toasted, high-quality variety from a reputable dried seafood or specialty grocery shop. The cheap or untoasted kind will not give the same depth of flavour. Once you have a good jar, you can also scatter it over noodles, congee, or stir-fried vegetables for an instant lift. Covering the dish with foil before steaming keeps the custard silky smooth and prevents the top from going rubbery.
Published March 13, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
