Norweigian codfish is highly recommended compared to other fish because of its low mercury exposure. It’s actually known as ‘white gold’ in Norway considering it has 17g of protein, and contains several nutrients that you cannot gain from omega-3 supplements alone.
I made this from frozen Norwegian codfish but you can make this from fresh cod too. It takes 5 minutes to defrost by placing the packet under warm running water. Once it’s defrosted, open the packet, place it flat on a chopping board and leave aside.
25 minutes | Serves 2 |
- 1 long Norwegian codfish fillet
- 2 cloves of garlic (shredded)
- 1 tbsp of ginger (shredded)
- 1 tsp of fresh blackbeans
- Handful of chopped spring onions
- 1 tbsp of sesame oil
- 2 tbsps of soya sauce
- 1 tbsp of vegetarian oyster sauce
- 1.5 tbsps of water
- Chop garlic, ginger, black beans, and Chinese spring onions. Set aside.
- Set up the steam cooker, and another pan on medium heat on the gas to heat up the sauce.
- In the pan, add the sesame oil and let it heat up. Add garlic, ginger, black beans and stir for a few minutes.
- Add organic soya sauce and vegetarian oyster sauce.
- Add the water to dilute the flavor a little bit.
- When it starts to bubble slightly, switch the gas off.
- Chop the cod into 3 equal parts, place it in a stainless steel steamer plate with no holes or a ceramic plate and insert it into the steam cooker.
- Add the heated sauce onto the fish and let it steam for 10 mins.
- Add the spring onions on top for a nice garnish, and let it steam for another few minutes before serving.