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Delicate cod gently steamed on a bed of cabbage, oyster mushrooms, pak choi and edamame, in a fragrant soy, ginger and garlic sauce. Everything cooks together in one pan in about 20 minutes. Cod is a lean source of protein, and the vegetables and edamame add plenty of fibre, making this a light but filling dinner.
1.
Heat half the sesame oil in the pan over a medium heat. Cook the onion, garlic and half the ginger until soft and fragrant (2–3 minutes).
2.
Add the cabbage, mushrooms and edamame, and stir-fry for 2 minutes.
3.
Mix the soy sauce, rice vinegar, fish sauce and honey (if using) with 4 tbsp water, and pour into the pan.
4.
Lay the cod on top of the vegetables and scatter over the remaining ginger.
5.
Cover and steam over a medium-low heat for 4 minutes.
6.
Tuck the pak choi around the fish, cover again and cook until the cod is opaque and flakes easily, and the pak choi is just tender (4–5 minutes).
7.
Scatter with spring onions, drizzle with the remaining sesame oil and serve.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.
Tip
Bigger appetites: Serve with ½ x 250g pouch cooked brown rice, shared between 2.
Cost-saving tips
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