Steamed cod in a light Japanese broth

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

Ingredients

Metric

Imperial

Yuzu cod

Japanese broth

To garnish

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

Equipment

  • Steamer

Method

1
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
2
Place the cod in a steamer and cook for 12–15 minutes, until cooked through and just starting to flake
3
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
4
Add the fresh peas and mushrooms and cook for a further 2 minutes on low heat
5
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

Brazilian food and travel blogger, living in London.

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