Steam Baked Cod Fish with Ochazuke Crush
Light, Flavourful Meal
A lighter take on ochazuke, featuring omega-rich cod steam-baked to retain its natural flavours. Topped with a savoury crust of crispy rice puffs. Low in calories and full of umami, it’s a comforting yet delicate meal.
What to prepare
40 minutesPreparation Time: 15 minutesDifficulty:EasyNutrition per serving
-
Calorie494
-
Fat22g
-
Carbohydrate35g
-
Protein38g
Ingredients
Fish
- 150 gCod Fish
- 30 gWhite Miso
- 20 gPeach Jam
- 30 mlMirin (Optional)
Puff Rice
- 20 gPuff Rice
- 6 gWhite Sesame Seed
- 2 gNori Flakes
- 3 gDashi Powder
- 3 gUmeboshi (Chopped)
- 5 gOil
- 10 gEgg White
Ochazuke Soup
- 200 mlGreen Tea
- 4 gBonito Flakes
- 2 pcsKombu
Garnish
- Nori Flakes (As Desired)
- White Sesame Seeds (As Desired)
Steps
1) Mix white miso, peach jam and mirin. Marinate cod fish for 1 hour. (Cooking Tip: Peach jam adds a sweet and savoury touch)
2) Place fish in an oven-safe dish. Place into the preheated oven with Combi 7 [Grill + Convection] and start baking for 5 mins.
3) Mix puffed rice, white sesame seeds, nori flakes, dashi powder, umeboshi, oil and egg white.
4) Layer rice puff mixture on top. Place dish back into the oven. (Note: Fill water tank with water before use)
5) Select Combi 2 [Steam & Convection] | 5 mins. (Cooking Tip: Combi 2 keeps fish moist and rice puffs crisp.)
6) Add kombu to green tea in a microwave-safe pitcher. Add bonito flakes and stir gently. (Cooking Tips: Skip the stove. Microwave for a quicker simmer.)
7) Cook with Micro Power 1000 W | 30 secs. Sieve to strain the ochazuke soup.
8) Pour ochazuke soup over the dish. Garnish with nori flakes and white sesame seeds.
ABC Recommend: Perfect for a light dinner or after work-out meal.
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