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Le Chaudron recipe
Lieu noir vapeur asiatique
Asian-style steamed pollock
⏱ 25 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2pollock fillets150 g (5 oz)
2cm of ginger
2 clovesgarlic
3 tbspsoy sauce
1 tspsesame oil
1red chili
2scallions
1 tspsesame seeds
200 g (7 oz)fresh spinach
- 2 pollock fillets 150 g (5 oz)
- 2 cm of ginger
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 red chili
- 2 scallions
- 1 tsp sesame seeds
- 200 g (7 oz) fresh spinach
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
- Make 3 shallow cuts in the surface of each fillet with a sharp knife.
- Finely grate the ginger and garlic. Seed the chili and slice it very thinly.
- Bring water to a boil in the steamer. Wash and dry the spinach.
- Make a bed of spinach in the basket and lay the fish on top, skin side down.
- Spread the ginger and garlic over the fish and steam for 12 minutes until it flakes easily.
- Meanwhile, heat the sesame oil in a small pan until shimmering (not smoking).
- Add the chili and let it sizzle for 30 seconds. Off the heat, add the soy sauce.
- Pour the hot sauce over the fish and sprinkle with sliced scallions and sesame seeds.
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