(Recipe from this post)
I love a nice steamed fish with rice and greens. In Malaysia they do a version in a broth flavoured with preserved vegetables and more, when I’m back that’s one of the dishes that I make a point to order.
It’s great that the Thermomix can steam a protein and veggies on top, while your rice is cooking underneath. With this recipe, next time I would actually saute the ginger mix until it’s fragrant before pressing it onto the fish, I felt that the mixture was a little bit raw for my liking.
700-800g fish fillets (i cut mine up into chicken tenderloin-sized pieces)
40g ginger, peeled
1 large chilli, peeled and deseeded
5 spring onions, bottom third only
1 stalk lemongrass, bottom white part only, bruised
Serve of veggies to steam (I used a head of broccoli)
Sesame oil to drizzle
Light soy to drizzle
Place the ginger, chilli, spring onions and lemongrass into the TMX bowl and chop for 10 secs/speed 7.
Scrape out the mixture and press onto the fish fillets. (This is where I would have sauteed the mixture first in some sesame oil, but I’ll wait until I’ve actually given it a shot and then post an update!)
Arrange the fillets in your Varoma dish, leaving enough of the base covered so the steam can come through. Pop your veggies on the flat tray and sit this above the Varoma dish.
Fill your TMX bowl with the water, wash and drain your rice in the steamer basket, then place it in the bowl.
Cook for 17 mins/Varoma/speed 4.
Remove the rice from the TMX bowl. Check whether your fish is cooked, otherwise top up the bowl with some hot water, place your tray and fish back in position, and steam for another 5-7 mins/Varoma/speed 4.
Place rice, fish and veggies on a plate, drizzle with sesame oil and soy, and you have one very healthy – if slightly bland – meal. Yep, definitely frying the mixture up next time.