Andrew MacKenzie's quick and healthy steamed plaice recipe pairs the flat fish with fragrant ginger and Thai basil, and benefits from the gentle heat of a steam oven. If using a regular oven, add a dash of fish stock to the bag before sealing, and cook at around 180°C for 10-15 minutes.
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Set the steam oven to 100% steam
Place the skinned plaice onto a large sheet of parchment paper and place the ginger, carrots and shallots on top of the fish. Pour the soy and fish sauce over the top
1 whole plaice, skinned, 300g in weight
20 slices of fresh ginger
1 carrot, cut into julienne
2 shallots, cut into julienne
20ml of soy sauce
1 tsp fish sauce
Lift both sides of the parchment over the fish to meet in the middle, then roll the edges together to form a sealed seam - keep rolling the edges together so that the fish is completely enclosed, forming an airtight package
Cook in the steam oven for 15-20 minutes, then remove and place in the centre of the table. Cut open the paper to serve and sprinkle over Thai basil, watercress and chilli slices to garnish
baby Thai basil cress
red chilli, thinly sliced (optional)
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