(Recipe taken from the thermovixens blog)
While there are still a number of recipes that I haven’t yet tried from my cookbook, I’ve started focusing more on other Thermomix blogs for inspiration. When I stumbled across this recipe, I just had to give it a go!
2 snapper fillets
12 uncooked and peeled prawns
2 cloves of garlic (I used a tad more)
Half a bunch of coriander
Small chilli (add to your liking)
Half an onion
20ml soya sauce
20ml olive oil
1/2 tsp sesame oil
1 lemon cut into thin slices (I had a lime in the fridge so I used that instead)
1 tin coconut cream
Side salad to serve (I had some kailan leaves that I popped on top of the Varoma dish while cooking everything else)
- Add garlic, coriander, chilli and onion into the TMX bowl and chop for 5 seconds/speed 6.
- Scrape down the sides, and add the soya sauce, olive oil and sesame oil into the bowl. Mix for 10 seconds/speed 6.
- Tear out a piece of baking paper, and place the lemon/lime slices in a row. Pop your fish on top, with 6 prawns on top of each fillet of fish.
- Add the mixture to the top of this mini seafood tower you’ve created.
- Wrap the baking paper around the fish, quite tightly so the liquid can’t escape.
- Don’t worry about washing the bowl. Add the water and coconut cream, then place the basket into the bowl and weigh out your rice.
- Add your fish to the Varoma. Ensure you have left space for the steam to rise. Cook for 16 minutes/Varoma temperature/speed 4.
- Remove the rice and place in the Thermoserver to keep warm. Cook the fish parcel for an additional 15 minutes/Varoma temperature/speed 4. My fish fillets were quite thick, so at the end of this I actually added another 6-7 minutes of cooking time.
- Serve the fish and its juices with your coconut rice and veggies. A great all-in-one meal that tastes pretty dang fantastic.