Steamed plaice with ginger and soy
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 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
- baby Thai basil cress
- baby watercress
- red chillies, thinly sliced (optional)
SAVE RECIPE
Equipment
- Steam oven
Method
1
Set the steam oven to 100% steam
2
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
3
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
4
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
- baby watercress
- red chillies, thinly sliced (optional)
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
