Steamed Cod
with ginger soy sauce, vegetable julienne and basmati rice
Ingredients
- Cod Sirloin(s)
- Ginger
- Carrot(s)
- Lebanese Cucumber(s)
- Shallot
- Green Onion(s)
- Garlic Clove(s)
- Cilantro
- Basmati Rice
- Lime
- Soy Sauce
- Sesame Oil
Necessary elements
pot, strainer or steamer, spatula
1. Cut the carrot, cucumber and green onion into julienne (in very thin strips). Finely chop the garlic, shallot and ginger. Drain the fish. Separate the cilantro leaves from the stems. Cut the lime into quarters.
2. Bring a pot with 310 2P | 430 3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat.
3. Heat a drizzle of oil in a skillet over medium heat. When the oil is hot, add the garlic, shallot and ginger and cook for 2-3 minutes. Add the soy sauce, sesame oil, 1 tbsp. of sugar, 3 tbsp. of water, some cracked pepper and mix. Remove the sauce from the skillet.
4. Bring a large saucepan or skillet with some water to a boil. Place a steamer or colander lined with parchment paper on top. Season the fish with a drizzle of oil and a pinch of salt then place on the parchment paper. Cover and cook 5-6 minutes over medium heat.
5. Add the julienne of carrots, cucumber and green onion on the fish. Steam for another 4-5 minutes or until the center of the fish is cooked through.
6. Serve the fish with the rice and garnish with the sauce, cilantro and lime juice to taste. Bon appétit!