Steamed cod in a light Japanese broth

45 minutes


Yuzu cod

  • 250g of Norwegian cod loin, cut into 2 even portions
  • 2 tsp sesame oil
  • 4 tbsp of yuzu juice
  • salt

Japanese broth

  • 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

To garnish

  • 1 handful of wasabi shoots, or use any micro cress available
  • 1 chilli, deseeded and sliced


In a bowl, mix the sesame oil, yuzu juice and a pinch of salt to taste. Add the cod to the mixture, ensuring it is well-coated, cover the bowl and leave in the fridge for 30 minutes
Place the cod in a steamer and cook for 12–15 minutes, until cooked through and just starting to flake
Meanwhile, place the sliced chilli in a hot, dry pan and fry for around 2 minutes. Place the dashi in a pan with the light soy sauce and fried chilli and simmer for 10 minutes
Add the fresh peas and mushrooms and cook for a further 2 minutes on low heat
Decant the mushrooms, peas and broth evenly between bowls and place the steamed cod on top. Sprinkle with the cress and chilli and serve immediately