Thai-style roasted and steamed cod recipe
 Light, colourful and packed with Thai-style flavours, Matt Tebbutt’s elegant fish dish would be perfect for a springtime dinner party. 800g/1lb 12oz whole cod loin 300ml/½ pint miso stock2 tbsp Shaoxing rice wine1 tbsp soy sauce1 large knob fresh root ginger, julienned1 bunch spring onions, chopped salt 800g/1lb 12oz whole cod loin 300ml/½ pint miso stock 2 tbsp Shaoxing rice wine 1 tbsp soy sauce 1 large knob fresh root ginger, julienned 1 bunch spring onions, chopped salt 4 garlic cloves, crushed 1 tbsp fresh root ginger, peeled and finely grated2 red chillies, chopped 3–4 tbsp palm sugar3 tbsp Thai fish sauce 2–3 limes, juice only 4 garlic cloves, crushed 1 tbsp fresh root ginger, peeled and finely grated 2 red chillies, chopped 3–4 tbsp palm sugar 3 tbsp Thai fish sauce 2–3 limes, juice only 2 tbsp vegetable oil4 garlic cloves, thinly sliced 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped 20ml/¾fl oz oyster sauce pinch chilli flakessalt and freshly ground black pepper 2 tbsp vegetable oil 4 garlic cloves, thinly sliced 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped 20ml/¾fl oz oyster sauce pinch chilli flakes salt and freshly ground black pepper 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh coriander Method Season the cod with salt and leave for a few hours to firm up.Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. Season the cod with salt and leave for a few hours to firm up. Season the cod with salt and leave for a few hours to firm up. Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes.