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Le Chaudron recipe
Cabillaud à la vapeur gingembre
Steamed cod with ginger and soy
⏱ 20 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4thick cod loins180 g (6 oz) each
30 g (1 oz)fresh ginger, thinly sliced
4green onions, cut into strips
3 tbspJapanese soy sauce
2 tbsptoasted sesame oil
1 tbsprice vinegar
1bunch of fresh cilantro
1fresh red chili, chopped
- 4 thick cod loins 180 g (6 oz) each
- 30 g (1 oz) fresh ginger, thinly sliced
- 4 green onions, cut into strips
- 3 tbsp Japanese soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 bunch of fresh cilantro
- 1 fresh red chili, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the cod and lay slices of fresh ginger on each piece.
- Line the bamboo steamer with perforated parchment and lay the cod in it, well spaced.
- Bring water to a simmer in the wok and set the bamboo steamer on top.
- Steam for 10 minutes until the fish flakes easily with a fork.
- Make the sauce by mixing the soy sauce, sesame oil, rice vinegar and chili in the bowl.
- Heat the rest of the sesame oil until very hot and pour it over the green onions so they sizzle.
- Plate the cod on warm plates, spoon the soy-sesame sauce over and top with cilantro and the green onions.
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