Steamed Oriental Cod & Vegetables

Using a steamer is not something I do very often. This recipe however, has swayed me to use it more. It was so simple to make and as a bonus, incredibly nutritious. Steaming is one of the best ways to cook vegetables as it helps to preserve the nutrient content. It is especially good for maximising your vitamin C content, which can easily be leached out of vegetables if cooked in water. Vitamin C keeps your immune system strong and so is especially good in winter for fighting off all those colds.

The steamer I have is part of my multi-cooker, which also can be used to slow cook. The buttons are easy to feel and when you press them they beep, allowing me to get audible feedback on what I am doing. The key is to remember how many beeps it is to programme each setting I need. Unfortunately, As I don’t use it very often, i’m not good at remembering and so have to get Neil to step in and set it up at times. The lesson from this is that I need to make use of it more.

Print Recipe

Steamed Oriental Cod & Vegetables

Keyword

Baby Corn, Carrot, Cod, Pak Choi

Prep Time

10 minutes

Cook Time

10-15 minutes

Servings

people

Ingredients

• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• 1 small piece ginger
• 1 clove garlic
• 1 chilli
• 1 pack baby corn
• 2 carrots
• 1 pak choi
• approx 350 g piece of cod loin cut in half

Keyword Baby Corn, Carrot, Cod, Pak Choi Prep Time 10 minutes Cook Time 10-15 minutes Servings people Ingredients 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp honey 1 small piece ginger 1 clove garlic 1 chilli 1 pack baby corn 2 carrots 1 pak choi approx 350 g piece of cod loin cut in half

Instructions

1. Peel and grate the ginger and garlic. Slice the chilli in to thin strips. Add to a small bowl with the soy, vinegar, and honey and mix well.
2. Peel and slice the carrot into quarters lengthways and then in to finger length strips.
3. Slice the baby corn in half lengthways.
4. Separate the leaves of the pak choi
5. Line the steamer basket with non-stick baking paper.
6. Place the carrots and baby corn in a layer on the bottom. Place the 2 pieces of fish on top and pour over half of the soy mixture. Cover the fish with the pak choi leaves and finish with the rest of the soy mixture.
7. Fill the bottom of the steamer with boiling water. Place the steamer basket on top, and cover.
8. Turn the steamer on and leave to cook for 10-15 minutes, depending on how big the pieces of fish are.
9. Once cooked serve with rice or noodles, making sure to pour over all the juices left in the bottom of the basket.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.