Soy Ginger Steamed Cod

• servings: Serves 2
• total time: 9 minutes

Ingredients

2 cod fillets

2–3 cm piece ginger, julienned

2 spring onions, sliced into long thin strips + dunked into icy water

2 tbsp soy sauce

1/2 tbsp Shaoxing wine (optional)

1 tsp sesame oil

Zest & juice of 1/2 lemon

Fresh coriander (optional)

For the quick cucumber salad)

1 large cucumber

2 tbs dill, chopped

1 tsp sesame oil

1 tsp soy sauce

Pinch of salt

Directions

Cook your rice as per packet instructions.

In a small bowl, mix soy sauce, sesame oil, shaoxing wine (if using) and lemon zest & juice.

Set up a makeshift steamer, use a wide and deep pan with a tight-fitting lid. Place a small, shallow dish in the centre.

Pat the cod dry and place on a heatproof plate that will fit on top of the small dish.

Scatter most of the ginger and spring onion over the fish (save a little for garnish).

Pour water into the pan until 1/2 the small dish is covered. Turn the heat on high. Once the water starts to steam, place the lid on. Steam over gentle boiling water for 8–10 minutes, or until the fish is just cooked through and flakes easily.

Meanwhile, to make your quick cucumber salad, toss together all ingredients in a small bowl. Set aside.

Carefully lift the plate from the pan. Spoon the sauce over the fish, then top with spring onions and remaining ginger.

Finish with fresh coriander if using, and serve immediately with steamed rice and your cucumber salad.