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Le Chaudron recipe
Cabillaud vapeur légumes asiatiques
Steamed cod with Asian vegetables
⏱ 25 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2cod fillets150 g (5 oz)
1carrot
100 g (3½ oz)bok choy
60 g (2 oz)bean sprouts
1cm / ½ in ginger, grated
2 tbspsoy sauce
1 tspsesame oil
1 tspsesame seeds
2scallions
- 2 cod fillets 150 g (5 oz)
- 1 carrot
- 100 g (3½ oz) bok choy
- 60 g (2 oz) bean sprouts
- 1 cm / ½ in ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 scallions
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the carrot into very fine matchsticks. Halve the bok choy lengthwise if large.
- Bring water to a boil in the steamer and line the basket with perforated parchment paper.
- Arrange the carrot and bok choy in the basket and set the cod on top.
- Spread the grated ginger over the fish.
- Steam for 12 minutes until the cod flakes easily but is still slightly translucent.
- Meanwhile, mix the soy sauce and sesame oil in a small bowl.
- Thinly slice the scallions on the diagonal. Rinse the bean sprouts.
- Plate the vegetables in 2 shallow bowls with the fish on top. Drizzle with the sauce and scatter with the sprouts, scallions and sesame seeds.
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