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4
Ingredients
4 portion(s)
Chinese-Style Fish
- 1 whole fresh fish, scaled and cleaned (400 - 600 g)
- pepper, to taste
- 800 g water
- 3-5 slices ginger, fresh and shredded
- 1 shallot, shredded
- 20 g oil
- 30 g soy sauce
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6
48min
Preparation 48minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 31
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9
5
Recipe's preparation
Coat the fish (inside and outside of the body) with pepper.
Line Varoma tray with baking paper and place fish onto tray.
Place water into mixing bowl and boil 7 min/Varoma/speed 1.
Place Varoma dish into position. Spread shredded ginger over fish and steam 30 - 40 min/Varoma/speed 2.
Once cooked, transfer steamed fish onto a plate. Spread shredded shallot over fish.
Transfer steamed fish juice from baking paper into a small bowl. Empty mixing bowl.
Place oil, soy sauce and 100 g reserved steamed fish juice into mixing bowl and cook 1 min/100° C/ speed 1.
Pour sauce over fish and serve immediately.
Method
10
Accessories you need
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Varoma
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Spatula TM5/TM6
buy now
11
Comments
Add a commentHi Kate, Depending on the
Hi Kate,
Depending on the weight and thickness of the fillets you should be okay using the same cooking times for fillets with a similar weight. I would certainly include Asian vegetables around the sides of the fish fillets to try and control the cooking times but be sure to keep a close eye on both componets throughout the cooking process to make sure you don't overcook.
Drizzle a mixture of oyster and soy sauce over the veggies while cooking for an added flavour dimension too.
Let us know how you go Kate - always good to have Thermo-mixers willing to experiement for the benefit of others
Amy Bandy - Marketing Coordinator
Thermomix Head Office
Looks great! Can I use fish
Looks great! Can I use fish fillets instead? If so, what would you recommend cooking time be reduced to? Or how about if I packed veggies around it? Do you think same cooking time would then be applicable?
Cheers,
Kate
Kate