Quick & Easy

Steamed blue-eye trevalla with soy vinaigrette

steamed blue-eye trevalla with soy vinaigrette


Soy vinaigrette
Steamed blue-eye trevalla


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.


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