Ingredients
INGREDIENTS
- 500 g Whole Snapper, scaled, clean, gutted and dried with paper towel
- 1 piece banana leaf, washed and dried
- 1/2 l lemon, sliced
- 2 sprigs Coriandar, wash
- 300 grams basmati rice, rinsed
- 900 grams water
- 2 slices ginger, fresh
SAUCE
- 2 cloves garlic, peeled
- 2 cm ginger, fresh, peeled and chopped in half
- 1 piece chili, fresh cut lengthwise, seeds removed, cut again in half an reserver half
- 20 grams Grapeseed Oil
- 60 grams light soya sauce, salt reduced if possible
- 60 grams honey
GARNISH
- 1/2 piece chili, Reserved chilli, sliced thinly and scattered on top
- 2-3 pieces spring onion, washed and sliced and scattered on top
- 2-3 sprigs coriander, scattered on top
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Sauce Method In a clean dry bowl
Garlic, ginger and chili Chop 2-3 sec/speed 7 Scrap down bowl Add oil sauté 2min, 100 degrees, speed 1 , MC OFF Add soya sauce & honey, cook 2min , 100 degrees, speed 1, MC OFF
Then set aside (keep warm in Thermoserver if you have one)
Fish Method No need to clean bowl for the next part
Prepare the fish, assuming you have had the fish scaled and cleaned if using a whole snapper, rinse and pat dry with paper towel. Using a sharp knife, make 2 or 3 diagonal cuts in the thick flesh part of the fish both sides.
Prepare banana leaf, wash, dry and cut into shape of an oval to fit comfortably in top Varoma tray. (if no banana leaf use baking paper if you like) Place banana leaf on tray, place fish on top. Note: If fish tail overlaps important to trim to ensure the top of the Varoma lid closes. Place a few slices of lemon and sprigs of coriander inside belly of fish.
If you are not using a whole fish, follow recipe same with portions of fish.Season with salt & pepper. Using scales measure water in bowl, add ginger & salt to bowl to flavour rice while cooking. Using the scales again, measure rice in basket, IMPORTANT TO RINSE RICE, then place basket in bowl. Place bowl lid on without MC Place Varoma dish on bowl lid, (bottom tray of Varoma empty, fish sits in top tray). NOTE: You may wish to steam some asian greens in the bottom but don't fill this dish as you need the steam to cook the fish and you wouldn't add the greens for the whole amount of time, cook greens according to your liking. Close with Varoma lid. Cook Varoma temp /16 min/speed 3 Check fish after 16 min (fish cooking time will vary slightly depending on weight of fish) don't over cook it. Fillets will cook quicker. Remove fish & rice if ready and keep warm in oval thermoserver poor over the sauce.
TIP for plating up: if you have extra Banana Leaf, cut again to size and have on a platter and then place cooked fish on fresh leaf and poor over sauce and garnish with extra springonions, chilli and corriander.
Use for entertaining as canape on asian spoons: Take a small amount of rice, flake the fish top with a small amount of sauce, garnish with spring onion slice, coriander slice and chilli slice. its a reall winner, please try it and post your sucess. enjoy we do every time we have it.
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
Ebony251: yes you can use olive oil
OMG cooked this for the first time tonight
how can something so simple and be so delicious and full of flavour- it looked and tasted like something I'd order in a restaurant
big it hit with husband and son
will definitely do again
Hello, Can I use a light olive oil instead of the grapeseed oil?
Let me know. Thanks
I loved this thank you Linda my hubby ate the entire dish mostly by himself.
momoyeeyee: thanks so much for your feedback, I am very keen to try your "authentic" version, your tips are great as well. perhaps you can share with me some more of your more "authentic" dishes for me and my family to enjoy. Linda
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5 Stars! I am Chinese and have been having steamed fish all my life -- one of my favourite home cooked dishes. And now I can make it in my TM5! As a Chinese, I can testify to the authenticity of the sauce, however I did make the following alterations:
- left out garlic (from learning this same dish from my grandmother, she never used garlic when steaming fish. Neither lemon -- that's essentially a Western tradition)
- substituted honey for half a teaspoon of sugar. I would have thought 60g honey would make it way too sweet
- swapped 60g light soy sauce for 45ml light soy sauce and 20ml water
The sauce with the above adjustments was in my opinion very authentic.
As mentioned, I left out lemon when steaming the fish. As Chinese we never steam fish with lemon. We also never serve lemon with fish nor sqeeze lemon juice on top of our fish!
For my 410g piece of fish, 16min in the varoma was fine, though next time I will try 15mins.
Thank you for a fantastic recipe!
Hi Jimmy, no real changes maybe a bit more water as bowl is bigger but do make sure you really rinse the rice. The only negative comment I have found was about the rice, the person may have not rinsed it well enough and then yes it can be dry. I do throw some fresh greens in for the last few minutes of cooking time...s omething like Bokchoy or brocoli is really nice too. Hope you enjoy it, we love it and we use it on chicken fillets, vege's and basically it comes out great and reduce chilli slightly for little kids and its a real winner.
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This is an amazing recipe. I had this with salmon fillets. Make sure salmon is scaled and pin boned. Fish is moist and perfectly cooked. The dressing is the finishing touch and could be used on steamed vegies only with rice.
Anyone done this with a TM5? If so what changes, if any did you make?
We particularly like the sauce in this recipe (great for pouring over brocolli or Asian veggies, as well as the fish and the rice). Also, cooking fish this way whether it's whole or filleted means the clean up is dead easy
Thanks Linda! By the way, I used scrunched up and dampened baking paper under the fish in place of the banana leaf, which worked fine.
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