Shrimp Roe Egg White Steamed Silver Cod

Why people make this dish

This is the kind of dish that feels restaurant-quality but comes together in under half an hour. Nourilo’s daughter brought home a small jar of premium toasted shrimp roe, and instead of saving it just for braised sea cucumber, he decided to scatter some over a steamed cod custard — the result was a bowl of umami richness that the whole table fought over. Silver cod (also called black cod or sablefish) has a buttery, melt-in-the-mouth texture that pairs beautifully with a light, savoury egg-white custard, and the tiny shrimp roe add little bursts of deep sea flavour.

Method

1. Beat the egg whites until smooth and lump-free. Add the chicken broth and ginger juice, and stir gently to combine — try not to create foam.
2. Cut the silver cod fillet into bite-sized pieces and arrange them in a deep heatproof dish.
3. Pour the egg-white mixture over the fish pieces. Cover the dish tightly with a sheet of foil.
4. Steam over medium-low heat for 12 minutes.
5. Remove the foil, scatter the dried shrimp roe and chopped coriander over the surface, re-cover, and steam for a further 3 minutes.
6. Serve immediately, directly from the steaming dish.

Nourilo’s Tips

The shrimp roe makes all the difference here — buy the toasted, high-quality variety from a reputable dried seafood or specialty grocery shop. The cheap or untoasted kind will not give the same depth of flavour. Once you have a good jar, you can also scatter it over noodles, congee, or stir-fried vegetables for an instant lift. Covering the dish with foil before steaming keeps the custard silky smooth and prevents the top from going rubbery.