Ginger Steamed Cod with Veggies - Phase 2 - Vegetarian

This quick and flavorful meal will come together quickly. Serve it with sauteed baby bok choy, or roasted asparagus, or your favorite veggies. You can even serve this with Miracle brand rice (good for all phases of FMD)

Kombu is edible kelp and can be found in Asian markets. 


Ginger Steamed Cod
Phase 2
Makes 2 servings

2 6 or 9 oz cod filets
Sea salt
1 4x3" piece dried kombu (optional)
2 T tamari
1 T red wine vinegar
¼ large or ½ medium head of Napa cabbage, stems thinly sliced crosswise, leaves torn if large (about 5 cups)
1 cup mixed mushrooms (such as shiitake, oyster, etc), cut into pieces
1 2" piece ginger, peeled, cut into thin matchsticks
1 T sesame oil (maintenance only)
2-3 scallions, thinly sliced

Season fish with salt

Combine kombu (if using), tamari, vinegar and ¾ cup water in a medium Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish on top of the mushrooms. Cover your pot and steam until cod is opaque and just cooked through and flaky. This should take 8–10 minutes.


Drizzle with sesame oil (maintenance only) and top with scallions. You can serve this in bowls with the other veggies or Miracle brand rice and the cod and broth poured over.