Tag Archives: thermomix fish

Steamed fish with lemongrass and ginger

(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.

Ingredients

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)
400g rice
800g water
Sesame oil to drizzle
Light soy to drizzle

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Method

  • 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.
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  • 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.

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    Flake di Josie

    (My first attempt here)

    I’m starting to get to the point where I can play around a little bit with recipes. I felt like a Thermomix all-in-one meal, so I grabbed some flake from the markets along with some veggies.

    Once I laid out my fish and potatoes though, I realised that I didn’t have enough space to place my leeks. So I just chucked it into the TMX bowl and chopped it along with the garlic. You’ll see that the sauce is a lot thicker and chunkier as a result, which I liked!

    Definitely steaming potatoes more in the future.

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    Snapper & Prawns En Papillote (In Paper)

    (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!

    Ingredients

    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

    450g water

    300g rice

    Side salad to serve (I had some kailan leaves that I popped on top of the Varoma dish while cooking everything else)

    Method

    • 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.
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    Trout/Snapper di Josie

    (Recipe from the Everyday Cooking for Every Family TMX cookbook)

    I googled “di Josie” to find out whether it actually meant a cooking style or whether this dish was just conjured up by someone called Josie. I’m leaning towards the latter but if you know, shoot me a note!

    Ingredients

    2 cloves of garlic (I used 4. This family ain’t the Cullens.)

    40g oil

    200g water

    200g white wine (I used a cheap chardonnay)

    S&P to taste

    Approx 800g snapper or trout, either whole or filleted (I bought 800g of ocean trout fillets, but for two I’d recommend something closer to the 500/600g mark)

    Mixed vegetables cut into bite size pieces (I had 3 small red capsicums, 1 medium green capsicum and 1 leek, you can use carrots/broccoli/cauliflower too)

    2tbsp cornflour

    1 tbsp TM vegetable stock concentrate (the recipe’s on its way, but in the meantime if you don’t have this, 200g of liquid vegetable stock can replace the water. I actually heaped tablespoons onto clingwrap and froze the portions into little ‘wontons’ for ease of use.)

    Oh, and because I took a fancy picture of my veggies, for shiz and gigs, here you go.

    Method

    • Place garlic into TM bowl and chop for 5 seconds on speed 7.
    • Add oil and saute for 2 minutes at 100 degrees celcius on speed 1.
    • Add water, wine, stock, s&p into the bowl. (This will become your sauce).
    • Place fish into the Varoma dish…

    • …and vegetables in an even layer on the varoma tray. Place tray on top of the dish, which goes on top of the TMX.

    • Make sure the Varoma dish cover is on, then cook for 25 minutes at Varoma temperature on speed 1.
    • Remove the dish and tray, and portion the food onto your serving dishes.
    • Add the cornflour to the bowl, and cook for a further 3 minutes at 90 degrees celcius on speed 4. Pour over the fish and veggies. Garnish if you feel like it, and enjoy because you’re being awesomely healthy (no, the alcohol has evaporated so it’s not like you’re drinking. I promise.)

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