Recipe: Perfect Microwave-Steamed Cod and Chinese Cabbage

Microwave-Steamed Cod and Chinese Cabbage. When the cod and cabbage are cooked through, it's done. If it's a little bland, add a little ponzu sauce or soy sauce. This takes less time than cooking in foil and is really easy, so I uploaded the recipe.

If you don't have a stovetop steamer or steamer basket, use the microwave. Lay the fish, skin-side up, on the cabbage leaves. Uncover the steamer and place the bok choy. You can cook Microwave-Steamed Cod and Chinese Cabbage using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Microwave-Steamed Cod and Chinese Cabbage

1. It's 1 piece of Lightly salted cod filet.
2. You need 2 of leaves Chinese cabbage.
3. It's 50 grams of Enoki mushrooms.
4. It's 1/2 of to 1 slice Bacon.
5. Prepare 1 tsp of Sake.
6. It's 1 dash of Pepper.
7. You need 10 grams of Butter.

Dot with pieces of butter, and minced garlic. Two great ways to make a tasty fish dinner with almost no preparation at all. Line one of the bamboo steamer layers with a few cabbage leaves. If you are making fillets, use one large leaf per fillet and place fish skin-side down.

Microwave-Steamed Cod and Chinese Cabbage step by step

1. Cut the cabbage leaves up into easy-to-eat pieces. Shred the enoki mushrooms apart. Cut the bacon into 1 cm pieces..
2. Line the bottom of a fairly deep heatproof container with the cabbage (Use a lot of Chinese cabbage; it's delicious! ).
3. Put the piece of cod on top of the cabbage, and sprinkle with sake and pepper..
4. Top with the enoki mushrooms..
5. Add the chopped up bacon, and bits of butter..
6. Cover loosely with plastic wrap, and microwave for 3 minutes at 500 W..
7. Take the container out of the microwave, re-wrap loosely, and cook for additional 30 seconds to a minute. When the cod and cabbage are cooked through, it's done..
8. If it's a little bland, add a little ponzu sauce or soy sauce..

If you are making a whole fish, overlap the cabbage leaves to cover the entire bottom of the steamer. Drizzle one third of the sauce over the fish. Bring to a boil; reduce heat to a gentle simmer. Cover with vented plastic wrap or a microwave-safe lid. Add an extra minute or two for thicker spears.