Aromatic Snapper in Banana Leaves with Quinoa

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Aromatic Snapper in Banana Leaves with Quinoa

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Ingredients

4 portion(s)

1 tablespoons palm sugar
4 eschalots
12 kaffer lime leaves
2 sticks Lemongrass stalk
4 centimetres ginger
8 cloves garlic
200 grams coconut cream
60 grams coconut oil
2 tablespoons fish sauce
700 grams Firm White Fish, deboned and skin removed
4 large banana leaves
300 grams quinoa, rinsed and drained
900 grams Boiling water
1 red chilli, to serve

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6

27min

Preparation 27min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course 2nd main course Main course Indonesian Thai

Recipe's preparation

Grate Palm Sugar on speed 9 for 5 seconds

Chop eschalots on speed 5 for 3 seconds, scrape bowl and repeat is necessary. Set aside.

Put half the kaffir lime leaves, the lemongrass ginger, garlic and 30g of coconut cream into the bowl and process on speed 3.5 until it forms a paste. You may need to stop to scrape down the sides of the bowl every minute or so.

Add coconut oil and eschalots to the bowl and cook for 4 min/100 degrees/speed 2 m/c off. Add coconut cream, fish sauce and palm sugar and cook for another 4 min/100 degrees/speed 2. Set aside.

Add fish to coconut sauce and gently stir to combine, spoon into the banana leaves and fold over to enclose securing with a bamboo skewer.

Add quinoa to simmering basket and water to the bowl (add a kaffir lime leaf to the water to give a citrus flavour to the rice) and place the fish parcels into the varoma. Cook for 15 min/100 degrees/speed 2.

Top with sliced chilli’s and reserved kaffir leaves

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.