- For the broth
- 1 tbs rapeseed oil
- 2 clove of garlic, finely sliced
- 2cm piece root ginger, peeled and chopped
- 1 stick of lemon grass, finely sliced
- 400ml vegetable stock
- 200ml coconut milk
- 1 tsp palm sugar
- 50ml tomato passata
- ½ lime
- 1 tbs soy sauce
- 1-2 tbs fish sauce
- 125g medium egg noodles
- 100g greens, shredded
- 1 tbs chopped coriander
- For the Norwegian Skrei cod:
- 4 x 100g skinless, boneless Norwegian Skrei cod loin portions
- 1 tsp sesame oil
- flaky sea salt
Steamed Norwegian Skrei cod with ginger, soy and lemongrass broth
Steamed Norwegian Skrei cod with ginger, soy and lemongrass broth
Skrei cod is Norway's finest fish. Why not try this delicious steamed Norwegian Skrei cod with ginger, soy and lemongrass broth recipe for yourself?
Ingredients
Method
Heat the oil in a heavy-based pan and add the garlic, ginger and lemon grass. Cook to soften the garlic but don't colour. Add the vegetable stock and reduce by half. Add the coconut milk, palm sugar and tomato passata. Season with the lime juice, soy sauce and fish sauce. Simmer for 10 minutes and then strain into a clean pan. Adjust the seasoning if required. Add the noodles and cabbage and simmer for 3-4 minutes. Finish with the coriander.
Brush the cod with the sesame oil, sprinkle with a little salt and steam for 6-8 minutes. The texture of the fish can be firmed up by salting for 30 minutes prior to cooking, if desired.
Divide the broth and noodles between bowls and top with the cod.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
