Thai Style Cod (PKP 4.8L & 5.7L)
2 x 100g cod fillets
1 red chilli, de-seeded and finely chopped
1 tsp finely chopped ginger
300g green cabbage, finely shredded
2 tsp sunflower, rapeseed or vegetable oil
1 tsp toasted sesame oil
2 garlic cloves, thinly sliced
2 tsp soy sauce
Sprinkle the fish with the chilli, ginger and a little salt.
Pour 100ml water into the Pressure King Pro then place the steamer tray in the pot.
Add the cabbage on top of the tray then put the fish fillets on top, skin-side down.
Close the lid and set the pressure release valve to closed. Press the FISH/VEG button and adjust timer to 2 minutes.
Meanwhile, heat the oil in a small pan, add the garlic and quickly cook, stirring until lightly browned.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Open the lid slowly and transfer the cabbage and cod to serving plates. Sprinkle each with the garlic oil and soy sauce.