Soak the wakame in lukewarm water until soft. Then drain it and squeeze out the remaining liquid well.
Pat the cod dry and season it lightly with salt. Place it in the steamer basket.
Steam the cod over hot water until cooked through and it flakes easily. Meanwhile, briefly toast the sesame seeds in a frying pan.
Finely grate the ginger and stir it with the lime juice, sesame oil and tamari to make a dressing. Toss the wakame thoroughly in it.
Arrange the cod and the seaweed salad side by side. Scatter the toasted sesame seeds over the top.
Serve straight after cooking so the fish stays juicy and the salad tastes fresh.
Good to know
A dish like this tastes wonderfully fresh and delicate. Gently cooked fish, fresh acidity and a savoury seaweed salad make it a light meal with plenty of character.
Swaps
Cod → coley (also protein-rich and mild) | wakame → nori in thin strips (also provides iodine, varies by product) | sesame oil → olive oil (more monounsaturated fatty acids) | tamari → coconut aminos (usually milder and often a little lower in salt)
Allergens
Contains fish and sesame; depending on the product, tamari can contain soya. For children, only sensible in small, mildly seasoned portions, and during pregnancy it's best to use seaweed with care because its iodine content can vary a lot. Contains: soya.
