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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.
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