Steamed cod in a light Japanese broth
Ingredients
- 250g of cod loin, cut into 2 even portions
- 2 tsp sesame oil
- 4 tbsp of yuzu juice
- salt
- 400ml of light dashi stock
- 2 tbsp of light soy sauce
- 1 red chilli, sliced and deseeded
- 75g of fresh peas, podded
- 50g of mushrooms, preferably a mixture of enoki, shimeji, chanterelle and chestnut for a variety of flavours and textures
- 1 handful of wasabi shoots, or use any micro cress available
- 1 chilli, deseeded and sliced
Instructions
Steamed cod in a light Japanese broth serves 4 original recipe by greatbritishchefs.com.
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