- 85g baby corn, halved lengthways
- 85g shiitake mushroom, halved
- 2 x 140g (2 x 5oz) skinless, boneless cod fillets
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 2 tsp dark soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp rice wine
- 1 tbsp clear honey
- 1 garlic clove, thinly sliced
- ½ red chilli, thinly sliced
- ½ fingerlength piece fresh root ginger, cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 heads pak choi, halved
This member of the cabbage family has a number of different names, including bok choy, horse…
Line the base and sides of a steamer with a large sheet of baking paper. Add the corn and mushrooms in an even layer, then sit the cod on top. Mix the soy, rice wine and honey with the garlic, chilli and ginger, then spoon half over the fish. Lay the pak choy over the cod and drizzle with the remaining soy mixture.
Add water to the base of the steamer, cover tightly and steam for 10-15 mins or until the cod flakes easily. Serve the cod and veg with its juices and rice.
Make it special
Divide the veg between 2 large squares of baking parchment. Cut each fillet into 3 and add to the parcels with 8 raw prawns. Add 2 tsp sesame oil to the soy dressing, then spoon onto each portion. Lift up the sides of each parcel, scrunch together and tie with string. Sit in a large steamer and cook as above, then scatter with toasted sesame seeds to serve.