Steamed Cod Rice Bowl with Ginger and Spring Onion

Make steamed cod rice bowl with ginger and spring onion, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Pak choi
20 g Spring onion
1 tbsp (15 g) Tamari
3 g Toasted sesame oil (Heated until it smokes and poured over the fish at the end, which is a Cantonese way of making a very small amount of oil taste like a lot.)
A thumb, cut into fine strips Fresh ginger
A few slices Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Put the cod on a plate that fits inside a lidded pan or a steamer, scatter half the ginger over it and steam for eight minutes, until it flakes at the thickest part.
2. For the last three minutes, add the pak choi, halved lengthways, to the steamer.
3. Rice in the bowl, pak choi beside it, the fish on top with its juices from the plate, the tamari poured over and the rest of the ginger, the spring onion and chilli scattered on.
4. Heat the sesame oil in a small pan until it just smokes and pour it over the spring onion, which will sizzle.

Contains fish, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/steamed-cod-rice-ginger-spring-onion

AI-generated images illustrating the recipe.

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