Usuba
Steamed Cod with Aromatic Broth
Tender cod fillet, steamed over a fragrant broth with anise, coriander, and fresh herbs. The fish absorbs the aroma of spices while remaining juicy and light. Served without skin with olive oil and sea salt.
- Total
- 40 min
- Standard serving
- 769.8 g
Ingredients
Total 14- Anise (star anise)
1.75 g≈ 1.5 sprig - Basil
30 g≈ 1 bunch - Cod fillet
150 g≈ 1 pcs - Olive oil
to taste≈ 1/4 tsp - Sea salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Coriander seeds
15 pcs - Ground white pepperгорошком
10 g≈ 1 tbsp - Vegetables
250 g - Fish broth
250 ml≈ 1 cup - Lemon
50 g≈ 1 pcs - Cilantro
10 pcs - Parsley
25 g≈ 1/2 bunch - Lemongrass
1.5 pcs
Instructions
- 1
Step 1
Mix anise, coriander seeds, white peppercorns, sea salt, and ground black pepper. You can chop with a knife or grind in a mortar with a pestle.
Place the spice mixture in a pot with a diameter matching the size of the steamer containers. Add vegetables, fish broth, lemon, cilantro, parsley, and lemongrass.
Bring the broth to a boil over high heat, then cover with a lid and simmer for 10 minutes. This will allow the spices to open up and impart their aroma to the fish.
- 2
Step 2
Place basil leaves in a steamer container. Season the cod fillet generously with salt and pepper, drizzle with olive oil. Don't be afraid to oversalt — the salt will be absorbed into the skin, which can then be easily removed.
Carefully place the fillet on the basil leaves, cover with a lid. Place the container over a pot with boiling broth on low heat.
Steam for 8 minutes until the fish skin begins to come off easily.
- 3
Step 3
Remove the skin from the cod. Place the fish on a plate, drizzle with olive oil, sprinkle with sea salt and freshly ground black pepper. Serve hot.
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