If there’s one fish recipe you should learn off the top of your head then this is it. Steaming fish is the most foolproof way to ensure you have perfectly cooked, moist, and delicious flesh. This is a play on the super traditional Chinese steamed fish with process optimised to help you feed a family of 4 quickly. Murray Cod definitely isn’t necessary - substitute it out with any firm white fish such as SNAPPER or BARRAMUNDI.
RECIPE BY: Sam Goodwin
SERVES: 4
PREPARATION: 20 minutes
COOKING: 10 minutes
INGREDIENTS
4 x 150g Murray Cod Fillets
5cm ginger, julienned
1 bunch spring onions,
2 no. pak choy, quartered
2 no. Chinese broccoli
Coriander Leaves, for garnish
SOY BROTH
2/3 cup water
4 tbsp Shao Hsing
2 tbsp light soy
2 tsp brown sugar
CHILLI OIL
½ cup peanut oil
2 cm ginger, minced
2 clove garlic, minced
1 no. birds eye chilli, finely chopped
3 no. long red chilli, finely chopped
1 tsp sesame oil
HOW
1. Place large pan of water & steamer basket over high heat and bring to boil.
2. Meanwhile, chop green ends off of spring onions & lay white lengths flat on deep dinner plate or bowl that fits inside steamer basket. Lay fish pieces on top of spring onions, then garnish with ginger.
3. Combine all ingredients for the broth. Pour ¾ of broth mixture over fish. Place plate of fish inside steamer basket and steam fish for 5-7 minutes, or until fish is cooked.
4. Meanwhile, for the steamed vegetables, heat 1tbsp oil in medium frying pan, add vegetables, sear for 2 minutes or until lightly browned. Add remaining ¼ of broth liquid, cover with lid & allow to steam for 2 minutes.
5. For the chilli oil, place all ingredients except oil in heatproof bowl. Heat oil in small saucepan until shimmering but not quite smoking. Pour hot oil over ingredients in bowl.
6. To finish, place steamed vegetables in base of bowl, top with fish, pour over broth, then spoon over hot chilli oil, finish by garnishing with coriander leaves & julienned spring onion tops.
TIPS
Substitute Murray Cod for snapper or barramundi