Ingredients
Chinese-Style Fish
- 1 whole fresh fish, scaled and cleaned (400 - 600 g)
- rock or sea salt, to taste
- 800 g water
- 10-15 slices ginger, fresh & shredded
- 1 shallot, shredded
- 20 grams oil
- 20 grams light soy sauce
- 20 grams dark soy sauce
- 10 grams sesame oil
- 1 teaspoon castor sugar
- 2 teaspoon Chinese Rice Wine, or cooking wine ( optional)
- --- chopped coriander root
- coriander leaf for garnish
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make a cut diagonally on surface of fish body. Rub salt on both sides and cavity of fish.
Ginger pieces/slices on top (and bottom if u like) and inside fish cavity.
Line Varoma tray with baking paper and place fish on top.
Place water into the mixing bowl and boil 7 min/Varoma temp/speed 1.
Place Varoma dish into position.
Steam 30 - 40 min/Veroma temp/speed 3.
Once cooked, transfer steamed fish on to a plate.
Remove ginger from fish (optional). Place chopped spring onion on top of fish and maybe some chopped fresh coriander roots.
Pour out left over water in mixing bowl.
Place oil, soy sauce(
sugar and wine, mixing bowl and cook 1-2 min/100 C/ speed 1.(Or you can heat up a wok, add peanut oil and fry off sauce, when boiled pour over fish)
Pour sauce over fish and serve immediately.
Add coriander leaves as garnish
Method- Use a full fish with head and tail, great for presentation
sugar and wine, mixing bowl and cook 1-2 min/100 C/ speed 1.Tip
Serve with fresh rice and steamed chinese veggies
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great dish. As good as I had in China
The flavours were very nice
Melinda Hutchison | Customer I
Steamed fish is the best way to keep the nutrition and taste. It is hard to control the heat and timing.
So simple and easy to make and yet it tasted like restaurant quality! thank you for sharing!! Will definitely be making it again
I used 3-4 shallots. 1 seemed too little as I love eating the sauce and shallot with rice. Great recipe.
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