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Cod and Tofu Steamed with Kombu

Coût $10, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Fish

    • 🐟 200g cod fillets

  • Tofu

    • 🧈 150g silken tofu

  • Vegetables

    • 2 dried kombu sheets
    • 🥬 240g cabbage leaves
    • 🥕 1/3 carrot
    • 🍄 1 pack shimeji mushrooms
    • 🍋 1/2 yuzu
    • 🧅 Chopped green onions, as needed

  • Seasonings

    • 🧂 Pinch of salt
    • 2 tbsp sake
    • 1 tbsp soy sauce

ÉTAPES

1

Prepare the kombu sheets by soaking them in water until softened.

2

Slice the cabbage, carrot, and yuzu thinly. Separate the shimeji mushrooms into small clusters.

3

Place the kombu sheets on a microwave-safe plate. Layer the cabbage, carrot, shimeji mushrooms, and tofu on top.

4

Season the cod fillets with salt and place them on top of the vegetables.

5

Drizzle sake and soy sauce over the ingredients.

6

Cover the plate with plastic wrap and microwave on high for 6–8 minutes, or until the cod is cooked through.

7

Garnish with chopped green onions and yuzu slices before serving.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 4g
    Graisses

💡 Astuces

This dish is low in calories but high in protein, making it ideal for weight management.You can substitute cod with other white fish like haddock or pollock.Leftovers can be stored in the fridge for up to 2 days and reheated gently.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.