Vietnamese-style steamed whiting
This fragrant, nutritious meal is a beautiful way to enjoy fresh fish.
- 15 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
Vietnamese-style steamed whiting
- 50 gram fresh turmeric, peeled and chopped
- 50 gram fresh ginger, peeled and chopped
- 3 long green chillies, chopped
- 1/2 large brown onion, chopped
- 5 clove garlic, peeled
- 1/2 tablespoon garam masala
- 200 millilitre vegetable oil
- 1/3 cup palm sugar
- 1/3 cup (80ml) fish sauce
- 400 millilitre coconut cream
- 4 large or 8 small whiting fillets, skin on, trimmed and pin-boned
- 4 baby bok choy, washed and halved
- 100 gram cherry tomatoes, halved
- 4 kaffir lime leaves, finely sliced
- 1/2 cup vietnamese mint leaves
- rice, to serve
Method
Vietnamese-style steamed whiting
- 1Using a stick blender, blend turmeric, ginger, chilli, onion, garlic, garam masala and vegetable oil together to make a smooth paste. Cook paste in a medium heavy-based saucepan over low-medium heat until fragrant, about 40 minutes. Add sugar, fish sauce and coconut cream; bring to the boil.
- 2Steam whiting and bok choy until just cooked, about 5-6 minutes. To serve, place whiting (skin-side up) and bok choy in bowls and spoon sauce over. Top with tomatoes, lime leaves and mint. Serve with rice.
