Steamed fish in red curry sauce


  • Preparation: 10’
  • Cooking: 0’
  • Total time: 10’

Ingredients

  • 270g can coconut cream
  • 3 tablespoons red curry paste
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 4 x 180g white skinless fish fillets
  • asian greens (pak choy, chinese broccoli or bok choy)
  • to serve fresh coriander
  • to serve lime wedges

1

Insert “StirAssist” into the bowl and add the hardened portion of the coconut cream, reserving the remaining milk for later.

2

Select 140C, 6 minutes cook time and STIR SPEED 1. Press START. Coconut cream will heat up and separate and the mixture will look oily and create a lacy texture.

3

Once cooking time has ended, open lid and spoon in prepared curry paste. Close lid, select 140C, 2 minutes and STIR SPEED 1. Press START.

4

Open lid and remove measuring cup. Add remaining milk, fish sauce, lime juice and sugar. Manually select 100C, 2 minutes cook time and STIR SPEED 1. Press START. At end of the cooking time, remove from bowl and cool completely.

5

Spoon half the curry sauce over fillets and allow to marinate for 10 minutes. Place fillets onto the UPPER STEAMER BASKET.2.

6

Wash and trim Asian greens and place inside LOWER STEAMER BASKET.

7

Wash out bowl and remove “StrAssit” blade. Fill with water to the 0.7L STEAM WATER LEVEL MARK inside bowl.

8

Position the LOWER STEAM BASKET into the bowl and add stack with UPPER STEAMER BASKET; cover with lid.

9

Select STEAM P1 and press START. Once cooking time has ended, check fish by flaking the thickest part with a fork. If it doesn't flake easily, repeat cook mode and check after 2-3 minutes.

10

Serve Asian greens topped with fish fillet and remaining curry sauce. Garnish with fresh coriander and a wedge of lime.

Note:

White fish such as snapper, ling or blue eye trevalla are ideal fish for steaming