User Manual

Steamed Cod with
Ginger Soy Sauce
Method
Place the Deep Pan into your
Multifunction Pot and pour water into
the pan to the level indicated,
place the Steam Rack into the
Deep Pan and bring water to a boil on
medium-high, then reduce to simmer
on medium-low heat.
1
Line the Steam Rack with a sheet of
baking paper and place the cod
onto the Steam Rack; cover and
steam for 6 minutes, or until just
cooked through.
2
Transfer to a plate; place bok choy
onto the Steam Rack and steam for
2 minutes, or until tender crisp.
2
Meanwhile, heat soy sauce, oil,
Chinese cooking wine, garlic, ginger,
chilli and sugar in a small saucepan
on medium and cook for 3 minutes,
or until fragrant.
Serve cod with bok choy and rice,
drizzle with sauce and top with chilli
and spring onion.
Notes
1. If necessary, adjust the temperature
to maintai n a constant simmer.
2. If water starts to evaporate,
add more boiling water into the pan.
Ingredients
800g cod fillets
4 baby bok choy, quartered
1 1/2 tablespoons soy sauce
1 tablespoon vegetable oil
60ml Chinese cooking wine
2 cloves garlic, thinly sliced
2cm piece ginger, peeled and cut into
thin strips
1 long red chilli, deseeded and
thinly sliced
1 teaspoon sugar
Sliced red chilli, to serve
Thinly sliced spring onion, to serve
Cooked rice, to serve
Steam
Rack
4
Serves
9
Minutes
So simple yet so
delicious, you will
be blown away!