Ingredients
- 400 g wild Alaska pacific cod loins, (4 x 100g)
- 2 spring onions, sliced into 3cm juliennes
- 3cm piece root ginger, peeled and sliced into 3cm juliennes
- 200 g mangetout
- 2 pak choi, quartered
- salt and freshly ground black pepper
Ginger Black Bean Dressing
- 100 g black beans, drained and rinsed
- 1 tbsp black bean sauce
- 100 ml dry sherry
- 1 tsp caster sugar
- 1 tbsp soy sauce
- 2 tsp grated root ginger
Instructions
- Season the cod loins, place in a steamer and scatter over the spring onions and ginger.
- Steam for 6 minutes, adding the greens halfway through
- Meanwhile, combine all the ingredients except the black beans to make the dressing. Bring to the boil and reduce for 1-2 minutes to give a syrup consistency.
- Add the black beans and cook for a further minute. You won't need to add salt to the dressing as the soy sauce will add this naturally.
- Serve the cod loins over crisp green vegetables with plenty of ginger black bean dressing.
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Nutrition Facts
Steamed Wild Alaska Pacific Cod with Ginger Black Bean Dressing
Amount per Serving
Calories
228
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
43
mg
14
%
Sodium
729
mg
32
%
Potassium
1723
mg
49
%
Carbohydrates
23
g
8
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
