Soy steamed cod with gingered greens. {Photograph}: Patrick Browne
- Serves: 2
- Cooking Time: 40 minutes
- Course: Predominant Course
- Delicacies: Asian
Substances
- 2tbsp toasted sesame oil
- 4tbsp darkish soy sauce
- 3tbsp water
- 1 clove of garlic
- 3cm piece of ginger
- 350g fillet of hake, skinned and boned
- 80g blended mushrooms
- 150g mangetout
- 1 small carrot
- 4 spring onions, trimmed
- Some contemporary coriander (optionally available)
Methodology
1 Set the oven to 200 levels.
2 Combine the sesame oil, soy sauce and water in a bowl, then peel and grate the garlic and ginger into it; whisk collectively.
3 Spoon two tablespoons of the combination on the bottom of a small roasting tray or casserole dish, lay the hake on high, shifting it across the base to ensure it doesn’t stick whereas cooking.
4 Slice the mushrooms, halve the mangetout, shred the carrot and lower up the spring onions and blend all of them collectively and lay on high of the hake.
5 Spoon the remaining soy dressing excessive.
6 Cowl tightly with foil and bake for 15-20 minutes, relying on the thickness of the fish.
7 It is going to be be essential to have a peek on the 15-minute stage; it’s finest to make use of a small knife to test if the fish is cooked. If doubtful, simply cowl it tightly once more and pop it again within the oven for a number of extra minutes.
8 Serve with some contemporary coriander and jasmine rice.
