Vermicular | Steamed Cod and Cabbage with Spicy Cod Roe

Steamed Cod and Cabbage with Spicy Cod Roe

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
21 min
Cooking Steps

[MED] 3 min
[LOW] 2 min + 1 min + 5 min + 10 min


6 (1 lb total) cod fillets (or other white fish), skin-on
3 tablespoons bread flour

½ head cabbage, torn into large pieces
3 oz (mentaiko) spicy cod roe, divided into 5–6 pieces
1 clove garlic, crushed
Kosher salt and freshly ground black pepper, to taste
4 tablespoons olive oil, divided
2 tablespoons unsalted butter

Italian parsley

  1. Season fillets with salt and pepper and lightly sprinkle with bread flour. Preheat the pot over [MED] heat for about 3 minutes, then add two tablespoons of olive oil and swirl to coat evenly. Add the fillets, skin-side down, and sear over [LOW] heat for about 2 minutes. Flip each fillet and sear for an additional minute, then set aside.

  2. In the same pot, add in the remaining oil and spread evenly. Add in garlic and sauté for about 30 seconds or until fragrant. Add in cabbage, salt, and black pepper, and lightly stir. Cover and steam over [LOW] heat for about 5 minutes.

  3. Lightly stir and add back in the fillets. Cover and steam for about 10 minutes, then take out the fillets and set aside.

  4. Add butter and cod roe into the pot, and stir until incorporated in the broth. To serve, set cabbage on a plate, and place the cod on top. Garnish with parsley to your liking.

  • If you choose to use spring cabbage, you can skip the simmering in Step 2 and still achieve delicious results.

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Musui–Kamado with the Vermicular Cookbook.

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