Cantonese steamed cod with ginger and spring onion

Ingredients

For 1 serving

• Cod170 g
• Ginger10 g
• Spring onions2
• Soy sauce1 tablespoon
• Peanut oil2 teaspoons
• White rice70 g
• Bok choy150 g
• Saltto taste

Contains: gluten, nuts, soy, fish,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile peel the ginger and cut it into very fine julienne; cut the spring onions into long shreds. Cut the pak choi into quarters lengthwise and rinse well at the base.
3. Pat the cod dry, lay it on a plate that fits in the steamer basket and top with half the ginger; put the pak choi alongside or in a second basket.
4. Steam over gently simmering water for 10 minutes, until the fish is opaque and flakes with a fork; pour off the liquid it releases on the plate.
5. Pour the soy sauce over the cod and top with the remaining ginger and the spring onions.
6. Heat the groundnut oil in a small pan over high heat for 1 minute, until it just starts to smoke, and pour it straight over the aromatics: it should sizzle. Serve with rice and pak choi.