Steamed fish fillets with soy and ginger sauce

I wanted a quick and easy recipe to try as my first time using the Varoma, and I decided on a steamed fish recipe from The Kitchen Playground

I didn’t have barramundi or kepac manis as the recipe called for so I improvised (I do that a lot).  I used rockling fillets, and dark soy with some sugar and added some reducing time at the end.  I think that barramundi would have been nicer with the recipe – the rockling was a little bland, I also steamed some bok choi in the top layer of the varoma instead of doing the salad and cooked jasmine rice in the Thermomix and kept it warm in the Thermoserver while the fish was cooking.  I was happy with it as the first meal I cooked in the machine.

Recipe (from The Kitchen Playground)

Steamed Barramundi with Soy/Garlic/Ginger Sauce and Julienne Salad.
300g basmati rice
4 barramundi (or other firm white fleshed fish) fillets
2 cloves garlic
2cm piece of ginger
1/2 cup water
1/2 cup soy sauce
1/4 cup kecap manis
1/4 cup apple cider vinegar
1 teaspoon sesame oil
Salad
finely julienned carrot, spring onion, yellow capsicum and cucumber tossed together.

  1. Place rice in steamer basket. Cover with water. Cook at 100 degrees for 16 minutes. Remove and place in insulated dish to keep warm. Empty remaining water from thermomix.
  2. Place peeled garlic and ginger in thermomix. Chop for 10 seconds on speed 8, scrape down sides.
  3. Add water, soy sauce, kecap manis, vinegar and sesame oil.
  4. Place fish on varoma tray, put in place and cook at varoma temperature on speed 2 for 10 – 15 minutes depending on thickness of fish.
  5. To serve, put rice in middle of plate, top with fish, pour a little sauce over and sprinkle salad liberally over the fish.

 

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