Steamed cod in a light Japanese broth

Name: Steamed cod in a light Japanese broth
Total time: 45 min
Ingredients: 250g of cod loin, cut into 2 even portions; 2 tsp sesame oil; 4 tbsp of yuzu juice; salt; 400ml of light dashi stock; 2 tbsp of light soy sauce; 1 red chilli, sliced and deseeded; 75g of fresh peas, podded; 50g of mushrooms, preferably a mixture of enoki, shimeji, chanterelle and chestnut for a variety of flavours and textures; 1 handful of wasabi shoots, or use any micro cress available; 1 chilli, deseeded and sliced

by Rosana McPhee

Item 1 of 1

Main
easy
2
45 minutes

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Rosana's steamed cod loin recipe is served with a comforting Japanese broth, made from dashi with a hint of chilli. The cod is marinated in a mixture of yuzu and sesame oil before steaming for a beautifully fragrant finish.

First published in 2018

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Ingredients

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Yuzu cod

250g of cod loin, cut into 2 even portions
2 tsp sesame oil
4 tbsp of yuzu juice
salt

Japanese broth

400ml of light dashi stock
2 tbsp of light soy sauce
1 red chilli, sliced and deseeded
75g of fresh peas, podded
50g of mushrooms, preferably a mixture of enoki, shimeji, chanterelle and chestnut for a variety of flavours and textures

To garnish

1 handful of wasabi shoots, or use any micro cress available
1 chilli, deseeded and sliced

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Equipment

Steamer

Method

In a bowl, mix the sesame oil, yuzu juice and a pinch of salt to taste. Add the cod to the mixture, ensuring it is well-coated, cover the bowl and leave in the fridge for 30 minutes

Place the cod in a steamer and cook for 12–15 minutes, until cooked through and just starting to flake

Meanwhile, place the sliced chilli in a hot, dry pan and fry for around 2 minutes. Place the dashi in a pan with the light soy sauce and fried chilli and simmer for 10 minutes

Add the fresh peas and mushrooms and cook for a further 2 minutes on low heat

Decant the mushrooms, peas and broth evenly between bowls and place the steamed cod on top. Sprinkle with the cress and chilli and serve immediately

First published in 2018

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