I love using my bamboo steamer to make fish. The fish get so silky smooth in texture. If you don`t have a steamer
I have explained in my recipe how to use a saucepan instead. The cod is served with a warm spicy thai dressing, bulghur weat with a little soy and sesame oil and som fresh green beans.
I have explained in my recipe how to use a saucepan instead. The cod is served with a warm spicy thai dressing, bulghur weat with a little soy and sesame oil and som fresh green beans.
Steamed cod with thai vinaigrette
3 servings
3x cod filets 6 oz each (175g)
I used a bamboo steamer and steam my filets about 6 minutes. If you don`t have a steamer cook your fish in a saucepan
by bringing 4 cups of water and 1/2 tbsp salt to boil. Place your fish filets in the saucepan, put on the lid and remove from the heat. Let them steam for 5-8 minutes depedning on the thickness of the filets. They are done when they are easy to flake.
Thai vinagrette
1/4 cup water
1/2 tbsp sugar
1 1/2 tbsp soy sauce
1 tsp sesame oil
1 ts grated fresh ginger
1 garlic clove, smashed
1/4-1/2 red chili (deseeded)
2 scallions, in thin batons
Bring all the ingredients but the scallions to boil in a small saucepan.
When boiling, remove from the heat. Add scallions and spoon over the fish.
3 servings
3x cod filets 6 oz each (175g)
I used a bamboo steamer and steam my filets about 6 minutes. If you don`t have a steamer cook your fish in a saucepan
by bringing 4 cups of water and 1/2 tbsp salt to boil. Place your fish filets in the saucepan, put on the lid and remove from the heat. Let them steam for 5-8 minutes depedning on the thickness of the filets. They are done when they are easy to flake.
Thai vinagrette
1/4 cup water
1/2 tbsp sugar
1 1/2 tbsp soy sauce
1 tsp sesame oil
1 ts grated fresh ginger
1 garlic clove, smashed
1/4-1/2 red chili (deseeded)
2 scallions, in thin batons
Bring all the ingredients but the scallions to boil in a small saucepan.
When boiling, remove from the heat. Add scallions and spoon over the fish.
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