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Chef’s RECIPE@ホーム

Kombu steamed cod with vegetables




This dish can be substituted with any other seafood you wish or tofu. It is a light and healthy meal to be eaten on its own or with steamed rice. You can add more vegetables if you like, but add more kombu if you add more vegetables so the flavor is enhanced. You may also dip fish and vegetables into ponzu sauce as an accompaniment.

Processed seafood used

AnitaAnita Lau

Anita Lau is a cookbook author, food writer, and critic with almost 33 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Serving size 2
Cooking time
30 min
Total servings
Serving size 2
Cooking time
30 min


Pieces cod (or any oily white fish) 5-6oz each
Zucchini, thinly sliced
Leaves Napa cabbage (soft part only)
2 pieces cut into 2.5 cm x 7.5 cm


  1. Put some salt to cod.
  2. Prepare the steamer with water and start the stove. Pat cod with paper towel to get rid of excess water. Wrap fish with courgette slices.
  3. Place fish/courgette onto kombu slice or wrap.
  4. Use Napa cabbage leaf and wrap everything like a package.
  5. If using kombu strips, tie around to hold together (you can also use toothpicks to hold together).
  6. Place fish bundles into steamer when water is at a rapid boil.


Can be prepared the night before, refrigerated and steamed when you are ready to eat. Please remember to add extra time if steaming straight from the refrigerator.