• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Amount

    4 persons

Steamed cod

Steaming is a cooking technique that is not used very often on outdoor cookers, but it is a very delicious method. It is, for instance, just the thing for cooking whitefish fillets, such as the cod used in this recipe. Apart from producing a delicious result, it is also quite simple to do. Find out how to bring a tasty steamed cod with prawns to the table!


For the cod

  • 1 cod loin of 600g
  • vegetable oil
  • 3 (red) grapefruits
  • 3 bay leaves
  • 100g peeled, raw prawns
  • dill mayonnaise
  • 1 lemon


  1. Heat the Big Green Egg, with the standard grid (Stainless Steel Grid), to 150°C. In the meantime, sprinkle the cod loin with pepper and salt and cut into four equal pieces. Using paper kitchen towels, rub the Perforated Cooking Grid with some vegetable oil and place the cod on the grid.
  2. Cut the grapefruits in half and squeeze out the juice. Bring the juice and the bay leaves to the boil in a saucepan on the stove and then pour it in the Round Drip Pan. Place the Round Drip Pan directly on the grid, put the Round Perforated Grid with the cod on top of the Drip Pan and close the lid of the EGG. Steam the cod until done in about 12 minutes.
  3. Two minutes before the end of the cooking time, open the lid and distribute the prawns over the cod pieces. Close the lid and allow to steam two more minutes until the cod and the prawns are cooked.
  4. Place one piece of steamed cod with prawns on each plate. Grate lemon zest over the fish and serve with dill mayonnaise. Delicious with sautéed spinach and mashed potato.

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