Advance preparation:

  • Cod 1.4 kg
  • Salt 5.0 g
  • Mange tout 200.0 g
  • Red peppers 200.0 g
  • Pak Choi 200.0 g
  • Carrots 300.0 g
  • Spring onions 100.0 g

To cook and serve:

A simple steamed fish dish with shredded vegetables enhanced by the tamarind flavour profile of KNORR Professional Blue Dragon Pad Thai Sauce.



  1. Advance preparation:

    • Trim and cut the cod into 10 portions. Sprinkle over salt and allow to firm for 20 minutes prior to cooking.
    • Finley slice the carrot, mange tout, red peppers and spring onions.
    • Cut the pak choi into 8’s length ways.
  2. To cook and serve:

    • Place Bamboo Steamer on wok with containing 2cm of water and simmer.
    • Add a portion of the mixed vegetables on baking parchment and top with the fish and add to the steamer.
    • Cook for approximately 4-5 minutes till cod is firm to touch.
    • Heat KNORR Blue Dragon Pad Thai Sauce for approximately 3 minutes.
    • Place vegetable and cod portions on a plate serve with the pad thai sauce and garnish with a wedge of lime.