dinner · dairy-free
Steamed cod with ginger and spring onion
The Cantonese classic: gently steamed fish finished with soy and a sizzle of hot oil over fresh spring onions.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
Contains wheat, soy and fish.
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Shopping list
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Equipment
You'll need: Steamer.
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Method
-
1
Lay the cod on a heatproof plate that fits in your steamer and scatter the ginger over.
-
2
Steam over boiling water for 8 to 12 minutes, depending on thickness, until opaque and 145°F (63°C).
-
3
Pour off the liquid on the plate, add the soy sauce and pile the spring onions on the fish.
-
4
Heat the oil until shimmering and spoon it over the spring onions so they sizzle.
