Oven-steamed fish with Asian dressing
500 g, (4x125 fillets)
30 g, thinly sliced
fresh red chilli
2 whole, thinly sliced
5 individual, thinly sliced
¼ cup(s), (60ml)
2 bunch(es), (gai lan, Chinese broccoli), cut into 10cm pieces
2 bunch(es), halved
¼ cup(s), leaves
white boiled rice
2 cup(s), Jasmine, to serve
1 medium, cut into wedges, to serve
- Preheat oven to 180°C or 160°C fan-forced. Cut four 20cm-long pieces of baking paper. Place 1 fish fillet in the centre of each piece of paper. Top with ginger, chilli and shallots and drizzle with soy sauce. Fold paper to enclose filling and make a parcel. Tie with kitchen string and place on a baking tray. Bake for 20–25 minutes or until fish is cooked through.
- Meanwhile, heat a wok over high heat. Add oil and heat for 5 seconds. Stir-fry gai lan and broccolini for 3–4 minutes or until tender.
- Place fish parcels on plates. Carefully open paper and sprinkle fish with coriander. Serve with vegetables, rice and lime wedges.