Coconut Steamed Blue Eye & Cucumber Salad

Coconut Steamed Blue Eye & Cucumber Salad

Coconut Steamed Blue Eye & Cucumber Salad

Coconut Steamed Blue Eye & Cucumber Salad

Coconut Steamed Blue Eye & Cucumber Salad

Course Salad

Ingredients
  

  • 4 x 250 g skinless blue eye cod fillets, or otherfirm white fish
  • ½ cup coconut milk
  • 2 kaffir lime leaves, finely shredded
  • 1 long red chilli, deseeded, finely chopped
  • 1 tsp finely grated ginger
  • 1 ½ cups basmati rice, rinsed lime wedges, to serve

Cucumber salad

  • 2 continental cucumbers, thinly sliced
  • ½ tsp fine salt
  • 1 small clove garlic, finely chopped
  • 1 tbs rice wine vinegar
  • 1 tbs sesame oil
  • ¼ tsp caster sugar
  • 2 spring onions, thinly sliced
  • 4 sprigs fresh coriander, leaves picked, plusextra to serve
  • 1 tsp toasted sesame seeds

Instructions
 

  • For salad, place the cucumber in a bowl andsprinkle with salt. Mix to coat and leave to standat room temperature for 15 minutes. Drain off thewater and discard then transfer the cucumber to abowl. Combine all the remaining salad ingredientsand toss to combine. Set aside.
  • Season fish on both sides with salt and place ina large bowl. Add coconut milk, kaffir lime, chilli,ginger and toss to coat. Set aside
  • Place the rice in a baking tray and add 3 cupsof water and ½ teaspoon of salt. Place in steam ven for 25 minutes at 100°C until water has beenabsorbed and rice is cooked. Remove from oven,cover tightly with foil and allow to stand while fishcooks.
  • Remove fillets from marinade and transfer to theperforated steam tray. Steam fish for 10 minutes at100°C until just cooked through.
  • To serve, divide rice between 4 plates and top withfish fillets. Serve with cucumber salad, lime wedgesand extra coriander on top.
Keyword Coconut Steamed Blue Eye & Cucumber Salad, falcon
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating