Fish lends itself wonderfully to steaming, which gives a soft, moist result. Marinade the fish prior to steaming for added flavour. Serve with a chili coriander dressing, as provided in the savoury sauces recipes and in BC6 recipes.
- 190gr plaice
- 1 garlic clove, grated
- 1 tsp grated ginger
- 1/2 chili pepper, chopped finely
- 1 tbs sunflower oil
- 3 leaves Chinese (Napa) cabbage
- 70gr rice
- 1/2 recipe: Chili coriander dressing
Serves 1 as part of the Budget Challenge
Combine the garlic, ginger, chili and oil. Marinade the fish in this for 10 minutes.
Add the rice and 115ml water to a thick bottomed sauce pan. Without a lid, heat the pan until the water boils. Leave to simmer gently until the rice has puffed up and tunnels form for the steam. Cover the pan with a lid, turn off the heat and leave for 12 minutes. Fluff the rice up with a fork when done.
Steam the fish and the cabbage for 5 minutes.
Serve with a chili coriander dressing and the rice.