Name: Steamed blue-eye trevalla with soy vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Soy vinaigrette; 2 tablespoon soy sauce; 1 tablespoon mirin; 1 tablespoon lime juice; 2 coriander roots, trimmed, washed, finely chopped; 1 teaspoon grated ginger; 1 long red chilli, seeded, finely chopped; Steamed blue-eye trevalla; 4 x 150g blue-eye trevalla fillets, skin removed; 150 gram dried egg noodles; 150 gram snow peas, trimmed, thinly sliced lengthways; 2 tablespoon roughly chopped coriander, plus extra leaves to serve

Ingredients

Soy vinaigrette

2 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon lime juice

2 coriander roots, trimmed, washed, finely chopped

1 teaspoon grated ginger

1 long red chilli, seeded, finely chopped

Steamed blue-eye trevalla

4 x 150g blue-eye trevalla fillets, skin removed

150 gram dried egg noodles

150 gram snow peas, trimmed, thinly sliced lengthways

2 tablespoon roughly chopped coriander, plus extra leaves to serve

Method

1.To make soy vinaigrette, combine soy sauce, mirin, lime juice, coriander root, ginger and chilli in a small bowl. Set aside.

2.Line a steamer basket with baking paper. Half fill a wok or saucepan with water (make sure steamer basket is not touching the water) and bring to the boil on high.

3.Arrange the fish in the steamer basket, cover and steam for 6-7 minutes or until fish is just cooked through (fish will flake easily with a fork).

4.Meanwhile, cook noodles in a large saucepan of boiling water following packet instructions, adding the snow peas for the last 30 seconds of cooking. Drain well.

5.Toss noodles and snow peas with half the soy vinaigrette and coriander.

6.Divide noodles between plates. Top with fish, drizzle with remaining dressing and sprinkle with extra coriander to serve.

You can use other fish of your choice. Mirin is found in the Asian section of your supermarket. You can use sweet sherry as a substitute.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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