Paul Flynn's Soy makes his steamed cod with crisp gingered vegetables on Today with Maura and Dáithí.


Serves 4

  • 4 portions of cod fillet, approx 160g each
  • 1 pkt mange tout
  • 1 pkt oyster mushrooms, torn into thick strips
  • 1 sweet potato, peeled and cut into thin chips( its really important these are cut thinly as it will effect overall cooking time)
  • 1 large piece of ginger, peeled and cut into thin strips
  • 3 cloves of garlic peeled and thinly sliced
  • 4 tbsp olive oil
  • 2 tbsps dark soy sauce
  • 4 tbsp water
  • Salt and pepper


  1. Brush a roasting tray with a tiny bit of olive oil and place the fish on top.
  2. Season and sprinkle some of the garlic and ginger on top
  3. Drizzle the soy sauce over the fish and pour the water around.
  4. Cover with tinfoil and seal really tightly around the edges
  5. Preheat the oven to 180 deg
  6. When heated place the fish in the oven for 5 mins
  7. Heat a wok with the remaining olive oil, when it starts to smoke add the ginger followed by the garlic.
  8. Straight away, add the sweet potato. At this point add a splash of water just to help the sweet potato cook, after 3 minutes add the mange tout and mushrooms along with another splash of water
  9. Keep turning the vegetables for another 2 minutes finally season. The sweet potatoes should still be a little crisp but not mushy.
  10. Divide the vegetables between 4 plates, place the fish on top and drizzle over the juices.