Steamed Cod with Black Bean Magic & Umami Oil

A go-to everyday favourite in our home and among friends. Mild, juicy steamed cod meets hot, sizzling Black Bean Magic and Umami Oil, instantly lifting the whole dish. Simple to make, full of flavour, and always appreciated around the table. Serve with rice, noodles, pasta, or whatever you have at home — or pair it with our creamy udon noodles in peanut or sesame sauce (se receptet).

Serves 2 / 20 minutes

INGREDIENTS

Fresh or frozen

• 2 cod fillets (fresh or thawed)
• 2 handfuls cauliflower florets
• ¼ bunch spring onions, roughly chopped

Seasoning

• A pinch of salt
• A pinch of white pepper
• A pinch of sugar
• 2 tbsp soy sauce

MeiMei

• 1–2 tbsp MeiMei Black Bean Magic
• 2–3 tbsp MeiMei Umami Oil
• (Optional) MeiMei Chili Oil, for topping

To serve

• Rice, noodles or pasta — especially good with our Creamy Udon Noodles (see recipe)

PREPARATION

1. Thaw the cod if frozen. For quicker thawing, place the sealed package in lukewarm water.
2. Pat the fish dry and season both sides with salt and white pepper.
3. Cut the cauliflower into small pieces and lightly pre-cook until just tender but still with some bite.

METHOD

1. Place the cod fillets on a heatproof plate and steam for 10–15 minutes, depending on thickness, until cooked through and flaky. Pour off any excess liquid.
2. Mix the soy sauce, MeiMei Black Bean Magic and sugar. Spoon the mixture over the freshly steamed cod and cauliflower.
3. Heat the MeiMei Umami Oil in a small pan until very hot, then pour it over the fish and cauliflower so it sizzles and releases its aromas.
4. Top with spring onions and, if desired, drizzle with a little MeiMei Chili Oil for extra heat.
5. Serve with rice, noodles, pasta, or whatever you have on hand. Extra delicious with our Creamy Udon Noodles (see recipe).

TIPS

• Adjust the amount of Umami Oil, Black Bean Magic and soy sauce to taste.
• Cauliflower can easily be swapped for broccoli, pak choi or other vegetables you enjoy.