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260g cod fillet, 1 carrot, 20g ginger, 8 snow pea pods, 1 lemon, 2 stems of spring onion, 1/2 cup of water, 1T low-sodium soy sauce.

(1) 1/2 tsp mirin, 1T sake.
(2) 3 cups of dashi broth, 1/2 tsp salt.


1. Rinse a lemon; Drain; Cut into halves; Squeeze an half for juice.
2. Rinse cod fillet in running water for 6 minutes; Drain; Discard the skin; Cut into pieces; Place on a piece of aluminum foil; Add seasoning (1) and 1/2T lemon juice from the step 1; Toss briefly; Loosely fold all sides of the foil to cover the fillet; Leave it for 30 minutes.
4. Trim off the strings of snow pea pods; Rinse and drain; Blanch in boiling water for 30 seconds; Lift the pea pods up and immediately; Rinse in running water till cool; Drain.
5. Peel and rinse a carrot; Cut off both ends; Julienne; Blanch in boiling water for 1 minute; Lift the carrot up immediately; Drain.
6. Peel, rinse and grate ginger; Squeeze the grated ginger for juice.
7. Rinse spring onion; Cut off both ends; Slice thinly.
8. Pour 1/2 cup of water to a saucepan; Bring to the boil over a high heat; Turn to a low heat; Arrange the foil wrap with the cod fillet from the step 2 to the water; Cover the pan with a lid; Simmer over a low heat for 10 minutes; Turn off the heat; Lift the foil wrap up.
9. Add 1 tsp soy sauce and 1/2 tsp ginger juice from the step 6 to 4 serving bowls; Sprinkle with some spring onion from the step 7.
10. Add seasoning (3) to a saucepan; Bring to the boil over a medium heat; Turn off the heat; Pour the broth to the serving bowls.
11. Discard the foil and arrange the cod fillet from the step 8 to the serving bowls; Arrange the carrot and snow pea pods on top of the fillet; Grate the remaining half of the lemon from the step 1 for little lemon zest in the bowls; Serve immediately.