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Cod and Tofu Steamed with Kombu

Costo $10, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • 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

PASSI

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.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 25g
    Proteine
  • 10g
    Carboidrati
  • 4g
    Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.