Steamed Cod with Caper Sauce

Name: Steamed Cod with Caper Sauce
Yield: Serves 6
Cuisine: Chinese
Ingredients: 12 baby zucchini (courgettes) with their flowers or 500 g (1 lb) larger zucchini, cut into batons; 12 baby zucchini (courgettes) with their flowers or 500 g (1 lb) larger zucchini, cut into batons; 12 baby zucchini (courgettes) with their flowers or 500 g (1 lb) larger zucchini, cut into batons; ⅓ cup salted capers, washed; salt and freshly ground black pepper; 2 onions, sliced into thin rings; 6 thyme sprigs; 12 baby zucchini (courgettes) with their flowers or 500 g (1 lb) larger zucchini, cut into batons; freshly ground black pepper; ½ cup tomato dice; ½ cup (125 mL/4 fl oz) virgin olive oil; 2 tablespoons sherry vinegar; 2 tablespoons chopped parsley; salt and freshly ground black pepper; 1 kg (2 lbs) cod fillets, cut into 155 g (5 oz) portions

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

For this recipe, it is best to use a spacious multi-purpose steamer, preferably the high-domed Chinese variety.

Ingredients

1 kg (2 lbs) cod fillets, cut into 155 g (5 oz) portions
salt and freshly ground black pepper

Asia
Oceania
Australian
China
Australia
Japan
Sydney
Fish course
Pescatarian
Tokyo
Gluten-free

Method

Bring the water in the bottom of the steamer to the boil. Season the fillets. Spread the onion rings and thyme in the steamer and place the fish on top, with sufficient space between the ingredients for the steam to circulate freely. Then place the container with the fish on top of the boiling water to cook. The fish should take 12-15 minutes to cook. After 10 minutes, add the zucchini (courget