Serves 2

Ingredients

200g cod fillet
20g shiitake mushrooms, sliced
100g silken tofu, cubed
45g pickled mustard greens
1 large tomato, sliced
For the sauce
1 Tbsp Chinese cooking wine
½ Tbsp white sugar
1 ½ Tbsp light soy sauce
¼ cup 100% cranberry juice
1 Tbsp frozen cranberries
For the garnish
1” pc ginger, cut into strips
1 red spur chili, finely sliced
2 stalks spring onion, finely sliced

METHOD

Pat the cod fillet dry and place it in a heatproof steaming dish. Arrange the sliced shiitake mushrooms, silken tofu, pickled mustard greens and tomato around the cod. Scatter half the ginger strips over the fish. Bring the water in a steamer to a boil. Place the dish in the steamer, cover and steam over medium-high heat for 8–10 minutes, depending on the thickness of the cod, or until the fish is opaque and flakes easily with a fork. Meanwhile, combine the Chinese cooking wine, sugar, light soy sauce and cranberry juice in a small saucepan. Cook over low heat, stirring until the sugar dissolves. Add the frozen cranberries and simmer gently for a few minutes. Carefully remove the fish from the steamer and pour the cranberry sauce evenly over it. Garnish with the remaining ginger strips, sliced red chili and spring onion. Serve immediately with steamed rice.