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A quick and delicate dish that is my version of a delicious fish I ate in Los Angeles!
1.
Season the cod with salt and pepper.
2.
Place the cod, cabbage, mushrooms and bok choy in a steamer basket over salted boiling water. Steam for about 10 minutes. Work in batches if you need to
3.
Meanwhile, heat a small saucepan over medium heat with 2 tbsp sesame oil.
4.
When hot, add the onion, garlic and ginger. Sauté for about 4 minutes. Add the spring onions, and continue to sauté until browned
5.
Add in the soy sauce, white rice vinegar, fish sauce and honey if using. Stir to combine.
6.
Serve the fish on top of the steamed vegetables. Pour the soy sauce with aromatics on top
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Tip
Omit honey or coconut sugar for first 12 weeks
Cost-saving tips