Page Contents: Recipe
One of my favourite fish dishes is a steamed fish with ginger, spring onion and soy sauce. While you can also do this with a whole fish (and the fresher, the better), this recipe is for when you’re just cooking for two.
Asian-Style Steamed Fish with Asian Greens and Broccoli
A classic dish in Cantonese cooking. This recipe uses fish fillets instead of a whole fish and with the Thermomix, we can cook the veggies at the same time!
Ingredients
- 400 g white fish fillets 2 x 200g fillets
- 3.5 cm piece of ginger peeled and julienned
- 2 spring onion stalks cut into 3.5cm pieces and thinly sliced lengthwise
- 500 g water
- ½ bunch Asian greens
- 2 cups broccoli florets
- 40 g vegetable oil
- 40 g soy sauce
Instructions
- Take a piece of wax paper or baking paper to cover the Varoma tray and scrunch it up
- Put the paper on the Varoma tray, put the fish on top and spread the ginger and spring onions on top of each piece of fish
- Pull the sides of the paper up to catch any juices when steaming
- Put the Asian greens and broccoli in the Varoma bowl and assemble
- Put water in the Thermomix bowl, close lid and put the Varoma on top
- Steam for 10 minutes | Varoma | Speed 1
- Check to see if the fish is done (the flesh should be opaque). Steam for another 1 to 2 minutes if necessary
- Remove the Varoma and empty the bowl
- Put oil and soy sauce into the bowl and heat with the measuring cup (MC) on for 2 minutes | 100C | Speed 1
- In the meantime, remove the fish and vegetables to a plate (either individual plates or one serving plate and pour fish juices on top
- Once the Thermomix stops, pour the sauce on top of the fish
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[Last updated: October 27, 2013]
