Steamed cod in a light Japanese broth
Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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