Name: Steamed soy chilli fish with greens
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1/3 cup (75g) jasmine rice; cooking-oil spray; 2 whole baby bream (480g), cleaned; 3 centimetre (1¼-inch) piece fresh ginger (15g), cut into matchsticks; 2 green onions (scallions), sliced thinly; 1 stalk celery (150g), trimmed, cut into matchsticks; 1 carrot (180g), cut into matchsticks; 1/4 cup (60ml) japanese soy sauce; 175 gram (5½ ounces) broccolini; 2 tablespoon sweet chilli sauce; 1/3 cup loosely packed fresh coriander leaves (cilantro)

Steamed soy chilli fish with greens

Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.

Ingredients

1/3 cup (75g) jasmine rice

cooking-oil spray

2 whole baby bream (480g), cleaned

3 centimetre (1¼-inch) piece fresh ginger (15g), cut into matchsticks

2 green onions (scallions), sliced thinly

1 stalk celery (150g), trimmed, cut into matchsticks

1 carrot (180g), cut into matchsticks

1/4 cup (60ml) japanese soy sauce

175 gram (5½ ounces) broccolini

2 tablespoon sweet chilli sauce

1/3 cup loosely packed fresh coriander leaves (cilantro)

Method

1.Preheat oven to 200°C/400°F.

2.Bring medium saucepan of water to the boil, gradually add rice; boil, uncovered, about 20 minutes or until rice is tender, drain

3.Meanwhile, spray two sheets of foil, large enough to enclose fish, lightly with cooking oil. Place fish on foil, season; fill cavities with half the ginger, onion, celery and carrot. Drizzle fish with soy sauce; top with remaining ginger, onion, celery and carrot.

4.Fold edges of foil to enclose fish; place fish parcels on oven tray. Bake about 15 minutes or until fish is cooked.

5.Meanwhile, boil, steam or microwave broccolini until tender; drain.

6.Drizzle fish with sweet chilli sauce, sprinkle with coriander. Serve with rice and broccolini.

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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