Fresh Fish

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Recipes

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Steamed Plaice with Ginger and Soy

SERVES 2

TIME 30 MINUTES

DIFFICULTY = EASY

SHOPPING LIST

1 whole plaice, skinned, 300g in weight  BUY ONLINE

20 slices of fresh ginger

1 carrot, cut into julienne

2 shallots, cut into julienne

20ml of soy sauce

1 tsp fish sauce

Baby Thai basil cress

Baby watercress

Red chillies, thinly sliced (optional)

Method      

Set the steam oven to 100% steam

Place the skinned plaice onto a large sheet of parchment paper and place the ginger, carrots and shallots on top of the fish. Pour the soy and fish sauce over the top

Lift both sides of the parchment over the fish to meet in the middle, then roll the edges together to form a sealed seam - keep rolling the edges together so that the fish is completely enclosed, forming an airtight package

 

Cook in the steam oven for 15-20 minutes, then remove and place in the centre of the table. Cut open the paper to serve and sprinkle over Thai basil, watercress and chilli slices to garnish

 

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