26th August 2013
After some fantastic feedback from my first recipe post, Black & Chewy Superbars, I've decided to continue sharing some of my favourite kitchen pastimes. Forgive me for this installment which is extremely low fat and healthy but as I am in training for the Melbourne Marathon on October 13th, most of my meals involve a sharp focus on health and nutrition. The beauty of this one, it tastes tremendous and it's super fast and super easy!
Steamed Snapper with Asian Greens.
Prep: 10 minutes.
Cooking time: approximately 20 minutes.
Ingredients: (feeds 2 people)
400g fresh red snapper fillet. Skinless and boneless.
2 medium to large fresh chillies.
1/2 bunch corriander.
1 bunch spring onion.
3 cloves garlic.
enough fresh ginger to equal a 1:1 ratio to garlic.
2 bunches of baby bok choy.
1.5 cups brown rice.
1 teaspoon oyster sauce. 11/14
1 tablespoon dark soy sauce.
The how to.....
Step 1 is to get the rice on. Brown rice takes a little longer then white rice to full absorb so get this going straight away as the rice takes the longest. I use a rice cooker. If you don't have one, get one, they rock.
Take your wok and cane steamer basket or whatever apparatus you're going to use to steam the fish and get the water on the boil under the steamer. Lightly brush the steamer with sesame oil to prevent the fish sticking.
While the water is coming up to the boil prepare the chili, garlic and ginger by finely chopping those while also chopping the spring onion. Always ensure to chop off and discard the bottom 3cm of the root of the spring onion as these are bitter.
Place the fillets of snapper in the steamer allowing an even spread so that the steam can disperse evenly from the base of the steamer. This will ensure a consistent steam & evenly cooked fish.
Rub the fillets with the finely chopped garlic then spread the spring onion, chilli and ginger on top and then replace the lid of the steamer.
After 5 minutes give the coriander a wash then open the steamer lid and spread on top of the fish/spring onion/chili/ginger/garlic then replace the lid.
Prepare the baby bok choy by chopping off the base and washing thoroughly. This should take 2 to 3 minutes after which you can open the steamer lid and spread over the top of the fish/spring onion/chili/ginger/garlic/coriander then replace the lid.
After 5 minutes turn off the heat, remove the bok choy and place in a large bowl. Mix in the teaspoon of oyster sauce and tablespoon of soy sauce.
By now the rice is ready, the fish is ready, the greens are ready so it's time to go ahead and serve. I find it best to create a bed of rice in a bowl then using a spatula pick up the fillets from beneath, trying to keep the spring onion, chili, garlic, coriander and ginger in tact on top of the fillet but you can freestyle it anyway you like.
Delicious - check.
Easy - check.
Healthy - check.
A great match for the soon to be released (1/12/2013) Vinteloper Off Dry Riesling - check!
I would love to hear your feedback, successes and failures with this recipe. Feel free to tweet me via @Vinteloper or post pics of your efforts on Instagram (tag me via @Vinteloper) or Facebook (www.facebook.com/Vinteloper)