Ingredients
Varoma
- 600 grams White Fish Fillets, Boneless
- 6 portions Vegetables, Of your choice. Eg. Carrots, broccoli, cauliflower, snow peas etc. cut into small pieces
Rice
- 400 grams rice, Of your choice. Eg. Jasmine, long white900
- 900 grams water
Sauce
- 400 ml can coconut cream
- 1/2 teaspoon ginger powder
- 1/2 teaspoon Garlic powder, (Optional)
- 1 1/2 teaspoons brown sugar
- 1/4 cup --- Thick Soya Sauce, (Kecap Manis)
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Cook rice as instructed in the Everday Cookbook. 20 minutes, 100 degrees, speed 4. Transfer the rice to a Thermoserver. Reserve the leftover water/liquid from the bowl.
2. Pour coconut cream into the bowl. Add ginger powder, (optional garlic powder), brown sugar and the soy sauce to the bowl. Add some of the reserved liquid, pouring it in until all of the ingredients are level with the bottom of the nut in the bowl.
3. Place fish fillets in the Varoma dish. Place prepared vegetables into the Varoma tray. Place the Varoma on the bowl.
4. Cook 15 minutes, Varoma speed 2. Check if the fish and vegetables are cooked through. If needed, cook for a further 5-10 minutes or until cooked through.
5. Serve the fish and vegetables over the rice. Pour sauce over and serve.
Recipe Preparation
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
Delicious. My partner, who's not a seafood fan, loves this meal! Will be a regular summer meal for us
I tried this recipe tonight & it was very nice. I used fresh garlic & ginger & rapadura sugar & made cauliflower rice instead of rice.
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