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Can you order the Steamed Cod at Sea Harbour for lunch or is it just a dinner offering?

albatruffles Aug 17, 2010 11:50 PM

I'm going for dim sum this Sunday morning at Sea Harbour and wanted to order the steamed cod, but I'm getting the impression this dish is only offered at dinner. Does anybody know? Thanks.

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  1. Das Ubergeek RE: albatruffles Aug 18, 2010 08:50 AM

    I don't know for sure, but as long as they have a chef who knows how to cook it, they'll probably make it for you. Just ask.

    1. ipsedixit RE: albatruffles Aug 18, 2010 09:31 AM


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        exilekiss RE: albatruffles Aug 18, 2010 10:11 AM

        Hi albatruffles,

        What ipse said. :) "Yes," they'll do it for you. I just called the restaurant and the waiter confirmed they can prepare any of the Live Seafood items for lunch. :)

        1. raytamsgv RE: albatruffles Aug 18, 2010 10:15 AM

          if they have the fish, they'll do it. But it might take some time because they'll be busy with the dim sum dishes. You might want to call in advance.

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            albatruffles RE: albatruffles Aug 18, 2010 10:17 AM

            Thanks everyone

            1. Chandavkl RE: albatruffles Aug 18, 2010 10:51 AM

              Yes, but.... Who's in the kitchen at lunchtime? Mostly dim sum chefs, so be aware that you may or may not get dinner quality results.

              6 Replies
              1. re: Chandavkl
                Porthos RE: Chandavkl Aug 18, 2010 11:11 AM

                I've ordered the steamed cod at peak dim sum hours on Sunday more than once at Sea Harbour. The quality was just as good as dinner time.

                1. re: Chandavkl
                  K K RE: Chandavkl Aug 18, 2010 12:12 PM

                  Well if the OP is going to call ahead, hopefully they'll get a good dinner chef at the lunch shift.

                  Bottom line, a good top seafood restaurant should bend over backwards to accomodate a customer ordering a higher profit margin dish, if not laying down on the tracks to die for the added business.

                  1. re: K K
                    ipsedixit RE: K K Aug 18, 2010 03:03 PM

                    Plus, it's just steamed fish. Take fish, bring water to boil, cover, remove, serve.

                    Not like you're asking the chef to do something haute ... like Soy Sauce King Crab, right?

                    1. re: ipsedixit
                      K K RE: ipsedixit Aug 18, 2010 03:20 PM

                      Absolutely, soy sauce king crab is for VIP golfer and Rolex wearing snobs, and whoever that nitwit was that said something along the lines of "steaming a fish is a carefully controlled science and technique that changes no matter if is grouper, bass, eel, cod etc and depending on whether the fish is farmed, wild, deep sea and affected by water pressure and thus has thicker skin and muscular meat that's easier to stir fry than steam, or shallow water fish is easier to steam but tastes funky because of the fish farm pellet feed and lacks the space to move around and thus contains more fat but the meat is mushy to begin with thus affecting the fish flavor, and thus requiring an adopted steaming technique" is really talking out of his fish bladder and is full of it.

                      1. re: ipsedixit
                        PeterL RE: ipsedixit Aug 18, 2010 06:27 PM

                        Sometimes the simplest dish takes the most skill. 30 sec one way and you are under-done. 30 sec the other way the fish is over-cooked. The trick is what happens between "cover" and "remove".

                        1. re: PeterL
                          raytamsgv RE: PeterL Aug 20, 2010 02:07 PM

                          It depends on the fish. Rock cod (I'm assuming this is what the OP meant be "cod") does not have such a narrow window of perfection.

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