Steaming fish is a very healthy option, and if you accompany it with a good sauce it is the most exquisite. Today Leticia, author of Revealing Flavors , brings us the recipe for steamed cod with lemon sauce and accompanied by asparagus in a wok. A recipe that will make you enjoy in your day to day!

They say that everything sticks except beauty, and I don't know if my love for cod is due to how close I live to Portugal or it already came with me as standard, but the fact is that, both fresh and salted, it is one of my favorite fish

And it is that it is the most versatile, it accepts a thousand preparations and any sauce or accompaniment. No wonder the Portuguese say that they have a different way of preparing it for each day of the year!

Well, today we are going to steam it, a fast, clean, very light way of cooking since we do not add fat. I am sure that when you try it, it will become one of your favorite ways of cooking, due to the juiciness of the fish prepared in this way.

And for those who are afraid of getting a boring fish, I also bring you a lemon sauce that goes like a glove , and a side of vegetables prepared in the wok to give this dish a little joy.

Three for the price of one, hey!!

Ken Hom bamboo steamer , Pallarès carbon steel knife , Boska chopping board , Nezumi Tokyo Design Studio plates and Le Creuset skillet .

Ingredients

• 800gr of cod
• Salt

For the lemon sauce:

• 1 lemon
• 50g of butter
• 1 tablespoon of flour
• 100ml of white wine
• 150ml of fish broth
• Salt and pepper

For the garnish:

• Trilloliva olive oil
• 200g of green asparagus
• 150g round green beans
• ½ onion
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons of water
• Sesame seeds

Preparation

For the lemon sauce

1. We start by preparing the lemon sauce. To do this, put the butter in a pan, in my case in the Le Creuset skillet , over medium heat until it melts, being careful not to burn it.
2. Once the butter is melted, add the flour and stir with a whisk to prevent lumps from forming. Let the flour roast for a couple of minutes to remove the raw flavor.
3. Then add the wine and continue stirring while letting the alcohol evaporate.
4. Add the fish broth and lemon juice, season with salt and pepper and continue cooking until the sauce thickens slightly,
5. We grate the skin of the lemon (with the Microplane grater it is done in a moment) and add it to the pan.

For the steamed cod

1. We start by lining the base of the steamer with parchment paper, thus preventing the cod from sticking to the steamer and making it easier to clean later.
2. Cut the cod into pieces that are similar both in size and thickness, so cooking will be more uniform.
3. We place the pieces of cod in the steamer, distributing them so that they do not pile up so that all the parts are cooked equally.
4. Then we heat water over medium heat in a saucepan with a diameter similar to that of the steamer and, once it begins to steam, place the steamer on the saucepan.
5. Keep the pan over medium heat and cook the cod for 5 minutes.
6. After this time we remove the pan from the heat and uncover the steamer. We will see that the cod meat separates into flakes, which means that it is ready.

For the garnish

1. We start by preparing the sauce for the garnish. To do this, mix the soy sauce, water and grated ginger in a bowl .
2. Next we wash the asparagus, and with a sharp knife we ​​cut the hardest part of the stem, the 2 or 3 cm from the end and cut them into pieces.
3. Wash the beans and remove the ends and side strands if any. Cut into pieces similar in size to the asparagus.
4. Cut the onion into slices.
5. We heat the wok with the olive oil and, once it is very hot, add the vegetables and sauté for a few minutes until we see that they are cooked but still “al dente”.
6. Add the sauce that we had reserved and keep on the fire for a few minutes until the ingredients are well integrated.
7. Remove from heat and sprinkle with sesame seeds.

We serve the cod fillets with the lemon sauce and accompany the garnish.

Ken Hom carbon steel wok , Ken Hom bamboo steamer , Pallarès carbon steel knife , Boska cutting board , Zester Microplane grater , Le Creuset ceramic ramekins and Le Creuset skillet .

Grades

• We can prepare this recipe with both fresh cod and desalted cod, it is very rich in both cases. Just remember that if we use desalted cod we should not add more salt (therefore we eliminate the step of salting the fish before cooking it).
• For the garnish I have put round green beans in the ingredients, since their size is very similar to that of asparagus and cooking will be more uniform, but if you prefer to use flat green beans I recommend cutting them lengthwise, as this will be more even when cooked. asparagus size.
• To decorate the plate I have used chives and alfalfa sprouts, which are not essential at all, but they give it a fun touch and, together with the beautiful Nezumi Tokyo Design Studio plates, a beautiful final finish.

Well, nothing that does not say that steamed fish is boring! And the excuse that you don't like cod isn't worth it, you can prepare this recipe with any other white fish and it's still delicious.

Nezumi Tokyo Design Studio plate , Le Creuset skillet pan , Ken Hom bamboo steamer , Pallarès carbon steel knife and Boska cutting board

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• Leticia has prepared the recipe with the Ken Hom bamboo steamer . This steamer is very comfortable to use, since it adapts to a multitude of utensils to use it: you just have to place it in a frying pan, pot or wok in which it fits, and place a finger of water in that utensil to generate steam.
• Another good alternative to the bamboo steamer is the OXO stainless steel steamer . On the other hand, if you are very fond of this type of cooking, the Magimix steamer has multiple advantages that you can see here .
• You can see the collection of Nezumi plates and bowls here .

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