Thai-style roasted and steamed cod

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the cod:

  • Whole cod loin: 800 g (1 lb 12 oz)
  • Miso stock: 300 ml (½ pint)
  • Shaoxing rice wine: 2 tbsp
  • Soy sauce: 1 tbsp
  • Fresh root ginger (julienned, large knob)
  • Spring onions (chopped)
  • Salt

For the dressing:

  • Garlic cloves (crushed): 4
  • Fresh root ginger (peeled and finely grated): 1 tbsp
  • Red chillies (chopped): 2
  • Palm sugar: 3–4 tbsp
  • Thai fish sauce: 3 tbsp
  • Limes (juice only): 2–3

For the greens:

  • Vegetable oil: 2 tbsp
  • Garlic cloves (thinly sliced): 4
  • Mixed Asian greens (try choi sum, morning glory, and Chinese broccoli, chopped): 400 g (14 oz)
  • Oyster sauce: 20 ml (¾ fl oz)
  • Chilli flakes (pinch)
  • Salt and freshly ground black pepper

To serve:

  • Fresh coriander (finely chopped): 1 tbsp
Alternative Ingredients

  1. Salmon fillet: If you don’t have cod loin, salmon fillet is a great alternative. It has a similar flaky texture and pairs well with Asian flavours.
  2. Bok choy: Instead of the mixed Asian greens, bok choy (also known as Chinese cabbage) is a versatile leafy vegetable that works well in stir-fries. It has a mild flavour and adds a nice crunch.
  3. Sesame oil: For an extra layer of flavour, consider using sesame oil in place of vegetable oil. It has a rich, nutty taste that complements Asian dishes beautifully.


  1. Season the cod with salt and let it firm up for a few hours.
  2. Heat a large frying pan over high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to sear until golden. Flip the fish over and add stock, rice wine, soy sauce, ginger, and spring onions.
  3. Cover the pan with a lid and gently steam the fish for 6–8 minutes until fully cooked. Keep warm.
  4. For the dressing, sauté garlic, ginger, and chili in a splash of oil over medium heat. Add sugar, fish sauce, and lime juice. Taste and adjust to your liking.
  5. In another pan, heat oil and cook garlic until golden. Add chopped greens and sauté for 2 minutes. Stir in oyster sauce and season with salt.
  6. Serve the fish on a plate, spoon the hot dressing over it, and garnish with coriander leaves. Serve the greens on the side, sprinkled with chili flakes.
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