How to Make Norwegian Arctic Cod Fish with Tofu and Steamed Egg

Q: Can I use other types of fish for this recipe?
A: Yes, while Norwegian Arctic Cod is ideal for its texture and flavor, other white fish can be substituted.

Q: Is it necessary to use Japanese tofu?
A: Japanese tofu is recommended for its silky texture, but regular tofu can be used as a substitute.

Q: How do I know when the steamed egg is perfectly cooked?
A: The egg mixture should be firm and not runny. It usually takes about 10-15 minutes of steaming.

Norwegian Arctic Cod with Tofu and Steamed Egg


  • Norwegian Arctic Cod - 1 piece
  • Japanese Tofu - 2 pieces
  • Eggs - 2
  • Oil - a small amount
  • Lemon slices - 2
  1. Prepare the ingredients.
  2. Thaw the Norwegian Arctic Cod naturally, rinse, and cut into small pieces.
  3. Marinate the cod with lemon slices for 10 minutes to remove any fishy taste.
  4. Cut the Japanese tofu into even small pieces.
  5. Place a small bowl in the center of a dish and arrange the tofu pieces around it to form a circle.
  6. Beat the eggs and mix with 1.5 times warm water, then strain the mixture over the tofu.
  7. Cover with cling film, poke small holes for ventilation, and steam until the egg mixture sets. Add the cod and steam for another 3 minutes.
  8. Garnish with green onions and hot oil to enhance the flavor, and finally drizzle with soy sauce.
  • Rich in protein from cod and eggs.
  • Low in carbohydrates, suitable for a low-carb diet.
  • Contains healthy fats and omega-3 fatty acids from the cod.
  • Good source of calcium from the tofu.
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