Dish

Ginger and Kecap Manis Steamed Fish

A multi-level steamer is perfect for cooking all the fish at once.

I’ve had my lightweight, 3-stacker metal steamer for more than 15

years and it’s wide enough to take one dinner plate on each level.

800 grams firm

white fish fillets

Sauce

2 tablespoons kecap manis

1 teaspoon cornflour

1 tablespoon oyster sauce

2 tablespoon grated

fresh ginger

2 teaspoons sesame oil

2 cloves garlic, crushed

pinch chilli flakes

To s e r v e

hot, cooked brown rice

200 grams green

beans, cooked

1 mango, thinly sliced

1 red onion finely sliced

chopped roasted cashew

nuts, fresh coriander

and lime wedges

Sauce: Stir the kecap manis and cornflour together until smooth,

then add the remaining ingredients.

Lightly oil the plates and place in your steamer. Cut the fish fillets

to fit in a single layer. Spread the sauce evenly over the top of the

fish. Cover the steamer and cook for 5–7 minutes depending on

the thickness of the fillets.

To serve: Divide the rice between bowls. Place the fish on top

and spoon over the juices from each plate. Add the beans, mango,

onion, cashew nuts, coriander and the lime wedges. Serves 4

GINGER AND KECAP

MANIS STEAMED FISH

Raw Salmon Fresh Spring Rolls

Lightly marinated strips of salmon get rolled up with crisp
veges and tender vermicelli noodles. Rather than the traditional
dipping sauce, I’ve made a tasty carrot and miso dip.

400-gram piece salmon,

skin off

2 tablespoons soy sauce

2 tablespoons

sweet chilli sauce

To assemble

12 x 22 cm square Asian rice

paper wrappers

24 large mint leaves

50 grams vermicelli noodles,

soaked and drained

½ telegraph cucumber, julienne

1 red capsicum, julienne

To serve

Carrot and Miso Dipping

Sauce, recipe below

Salmon: Remove the pin bones from the salmon using tweezers.
Cut into 1cm-thick slices, then cut each piece into slim batons.
Place in a bowl and toss gently with both sauces.

To assemble: Fill a wide shallow bowl with warm water. Soak a
rice paper briefly in water until just softened, then place it on the
bench. Don’t let the wrapper get too soft or it will disintegrate.

Arrange a line of mint leaves, salmon, vermicelli, cucumber and
capsicum across the bottom of the wrapper.

Fold the bottom of the rice paper over the filling and roll up
tightly into a long cylinder, folding in the sides as you roll.

Place each roll on a plastic wrap-lined tray, making sure they are
not touching. Repeat with the remaining wrappers and filling.
If you are not serving the rolls immediately, cover with plastic
wrap and refrigerate.

To serve: Cut each roll in half on the diagonal and arrange on
serving plates with the dipping sauce. Serves 4

Carrot and Miso Dipping Sauce

1 medium carrot, peeled and

thinly sliced

juice 1 orange

½ teaspoon sea salt

1 tablespoon white miso paste

2 cloves garlic, crushed

1 tablespoon lemon juice

2 teaspoons sesame oil

1 teaspoon grated fresh ginger

1 teaspoon honey

sea salt

Put the carrots, orange juice and salt in a small saucepan with
enough water to cover by 2cm. Bring to the boil and cook until
the carrots are very soft. Drain off any excess liquid into a bowl
and set aside.

Put the carrots into a food processor or blender and add all the
remaining ingredients. Season with salt and process until smooth,
adding a little of the cooking water if needed to get a dipping
consistency. Makes about 1 cup

DISH 91