Microwave-steamed Cod with Plenty of Vegetables
You can make steamed dishes in the microwave. By steaming all of the ingredients together, the cod's umami permeates the vegetables really well.
Photographed by Shin Ebisu
Calorie count is per serving
Ingredients (Serves 2)
- 2 slices cod (fillets) (150 g)
- 1 leaf Chinese cabbage (100 g)
- 1/2 red bell pepper (15 g)
- 2 fresh shiitake mushrooms (small) (30 g)
- 1/6 onion (30 g)
- 1 piece ginger
- 2 tbsp water
- 2 tbsp sake
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- Scallion (chopped into rounds), as needed
Cut the thick core part off of the Chinese cabbage leaf. Cut the core part into sogi-giri pieces and cut the leaf into large bite-sized pieces. Remove the stem, seeds, and pith from the red bell pepper, then cut diagonally into slices 5 mm thick. Cut off the hard tips of the stems of the shiitake mushrooms, then cut the stems and caps apart and cut each into thin slices. Thinly slice the onion against the grain. Cut the ginger into thin strips.
Mix together the ingredients for [A].
Spread the Chinese cabbage and shiitake mushroom across a microwave-safe plate. Blot the surface of the cod dry, then place on top of the cabbage and shiitake mushroom, making sure not to overlap the cod. Place the remaining vegetables on top, and pour the combined [A] mixture over top. Loosely wrap with plastic wrap and microwave at 600 W for about 6 min, 30 sec.
The flavor of the cod will be absorbed by the vegetables. Pay attention to where you place the cod: if you place it too close to the center of the plate, it won't cook through as easily.
Check to see if the cod has changed color all the way through. If not, continue microwaving for additional 10 sec intervals. When it is cooked through, remove the plastic wrap, sprinkle with scallion, and serve.