Name: Steamed fish with crisp vegetables
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Dressing; 1/2 red chilli, deseeded, finely chopped; 2 tablespoon fish sauce; 2 tablespoon lime juice; 1 clove garlic, finely chopped; 1 teaspoon grated fresh ginger; 1 teaspoon sesame seeds, toasted; 1 tablespoon rice wine vinegar; 2 tablespoon white sugar; 1 tablespoon vegetable oil; 1/2 spring onion, finely chopped; 4 x 200g skinless white fish fillets; 100 gram rice sticks; 1 carrot, peeled and shaved with peeler; 1/2 red onion, thinly sliced; 150 gram white cabbage, shredded; 1/2 cucumber, cut into matchsticks; 1 bunch picked salad leaves; 2 tablespoon whole roasted peanuts, to serve; 1/2 cup mixed basil and coriander leaves, to serve; lime slices, to garnish

Ingredients

Dressing

1/2 red chilli, deseeded, finely chopped

2 tablespoon fish sauce

2 tablespoon lime juice

1 clove garlic, finely chopped

1 teaspoon grated fresh ginger

1 teaspoon sesame seeds, toasted

1 tablespoon rice wine vinegar

2 tablespoon white sugar

1 tablespoon vegetable oil

1/2 spring onion, finely chopped

4 x 200g skinless white fish fillets

100 gram rice sticks

1 carrot, peeled and shaved with peeler

1/2 red onion, thinly sliced

150 gram white cabbage, shredded

1/2 cucumber, cut into matchsticks

1 bunch picked salad leaves

2 tablespoon whole roasted peanuts, to serve

1/2 cup mixed basil and coriander leaves, to serve

lime slices, to garnish

Method

1.For the dressing, place all the ingredients in a bowl and mix well. Add more chilli if you prefer.

2.Place fish on a small, lightly oiled plate, sprinkle with salt. Quarter-fill a wok with water and bring to the boil, place plate of fish in a bamboo steaming basket then place in wok (above the water), put lid on basket and steam for 10-12 minutes, depending on thickness of fish, until cooked through. (If you don’t have a wok, use a metal steamer pot or basket.)

3.Meanwhile, blanch the rice sticks in a pot of boiling water for a few minutes then drain and refresh with cold water.

4.Place all vegetables and the salad leaves in a bowl with the cooked rice sticks. Pour over some of the dressing, using just enough to bind the vegetables.

5.To serve, gently remove the fish from the plate and transfer to serving plates. Arrange the vegetable mixture on top of the fish, sprinkle over peanuts and herbs, garnish with lime, and drizzle with more dressing.

Check label of fish sauce if eating gluten-free.
Note

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