Ingredients

• 4 Green Onions
• 80g Carrot
• 300g Bok Choy
• 4 Cod Fillets
• 1 Fresh Chili
• 2 teaspoons Ginger
• 2 teaspoons Sesame Oil
• 4 teaspoons Dark Soy Sauce
• 1 tablespoon Rice Wine
• 2 teaspoons Garlic Purée
• ½ teaspoon Caster Sugar
• 1 tablespoon Sesame Seeds
• Water as needed

Tools

• Parchment paper
• kCook Multi
• Kcook bowl
• Steamer tray
• Jug
• Medium bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Turn direct prep attachment to position 2
4. Slice green onion into a clean medium bowl with direct prep attachment
5. Slice carrot and bok choy into the medium bowl
6. Line the steamer tray with parchment paper
7. Add cod fillet to the steamer tray
8. Transfer content of medium bowl to steamer tray then set aside
9. Add sesame oil, dark soy sauce, fresh chili, rice wine, ginger, garlic purée, caster sugar and sesame seeds to a clean jug
10. Mix
11. Drizzle steamer tray with dressing
12. Wrap with parchment paper
13. Fit stir tool to kCook bowl
14. Fit kCook bowl to kCook Multi
15. Add water to the kCook bowl up to the 1 liter mark
16. Attach lid to kCook bowl
17. Heat with filler cap removed - 104°C
18. Steam with filler cap removed - 20 min, 104°C
19. Serve

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