Steamed Turmeric Cod with Vegetable Chips
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cod fillets | 4 pieces |
| Ground turmeric | 1 tsp |
| Water | 2 liters |
| Black peppercorns | 10 grains |
| Juniper berries | 10 berries |
| Lemon zest | ½ lemon |
| Bay leaves | 3 leaves |
| Fine salt | to taste |
| Black pepper | to taste |
| Pre-cooked beets | 180g |
| Purple potatoes | 180g |
| Regular potatoes | 180g |
| Zucchini | 180g |
| Extra virgin olive oil | to taste |
| Salt (for chips) | to taste |
| Pepper (for chips) | to taste |
Instructions
-
Preheat the Oven and Prepare the Vegetable Chips:
Start by preheating your oven to 150°C (300°F), using the convection fan setting. You’ll begin with the beets—thinly slice them into 1-2 mm discs using a mandolin or a sharp knife. Lay the beet slices on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake for about 35 minutes, or until the chips are crispy and dry. -
Repeat for the Other Vegetables:
Follow the same process for the purple potatoes. Peel and thinly slice them into 1-2 mm rounds, season with olive oil, salt, and pepper, and bake for around 35 minutes. Repeat the process for the regular potatoes, washing, peeling, and slicing them similarly before baking until crisp. -
Prepare the Zucchini Chips:
Wash and trim the zucchinis, then slice them thinly. Arrange them on a baking sheet and bake until they become crispy, just like the other vegetables. -
Infuse the Steaming Liquid:
While the vegetables are baking, fill a pot with water and add the turmeric, juniper berries, black peppercorns, lemon zest, and bay leaves. Bring it to a boil to create a fragrant steaming liquid. -
Prepare the Cod:
Rinse the cod fillets under cold water, then pat them dry with paper towels. Once the steaming liquid is ready, set up a steamer basket over the pot, lining it with parchment paper. Place the cod fillets in the basket, season with salt and pepper, and cover with a lid. Steam for about 15 minutes over low heat, ensuring the fish is tender and cooked through. -
Assemble the Dish:
Once everything is ready, place the steamed turmeric cod fillets on a serving platter. Arrange the vegetable chips in a bowl or around the fish. Drizzle a little extra virgin olive oil over the cod fillets for added richness. -
Serve and Enjoy:
Serve the steamed turmeric cod with vegetable chips immediately while hot. This dish pairs wonderfully with a fresh salad or light dipping sauce.
Tips:
- The vegetable chips can be made ahead of time and stored in an airtight container.
- If you don’t have a steamer, you can use a metal strainer or colander placed over the pot of simmering water. Just make sure it’s not touching the water.
- Adjust the seasoning to your liking, adding a squeeze of lemon juice for an extra tangy touch.
Enjoy this healthy, flavorful, and beautifully colorful dish!
