Tuesday, 25 June 2013

{dinner.. steamed fish with asian herbs + garlic chive omelette in hermie}

With a young family, easy, healthy and quick meals are a must. This dinner combination is one of those for me to make and is super tasty and not too 'heavy'. The fish is based on a classic steamed fish dish that you can find in most Cantonese restaurants and is usually a whole fish. As my husband and children are eating this, I'm using fillets which do not have bones and also fit easier in the Varoma.

I must admit, this meal combo is for a small family so if there are more mouths to feed, then add another dish such as plum sauce and ginger chicken drumsticks that can be done in the oven at the same time (recipe to come).

Omelette & garlic chives:
1/2 bunch of garlic chives, cut 1 inch pieces
1 tablespoon vegetable oil
3 eggs
1 tablespoon water

1. Add chives and oil into TM bowl and saute for 7min/ Varoma/ reverse/ stir speed.
2. Meanwhile, beat eggs with fork in a small bowl until a little frothy. Add salt and pepper and a tablespoon of water if required.
3. Ball up a piece of baking paper and lay out over the Varoma tray steamer. Place sauteed chives over this in a thin layer.
4. Pour over eggs and set aside.

Steamed fish with ginger, coriander & spring onions:
40 grams ginger, cut into matchsticks
1 bunch (or 1/2 a large bunch) coriander, roughly chopped
3-4 spring onions, cut into 1 inch pieces
350-400 grams white fish fillets (e.g. ling, blue grenadier, whole rainbow trout)
1 tablespoon fish sauce
1 tablespoon vegetable oil
5-10 drops sesame oil

1. Put 1/2 of the ginger, 1/3 of coriander and 1/3 of spring onions in a flat base bowl that will fit into the Varoma.
2. Place fish fillets on top.
3. Put remaining ginger, 1/3 of spring onion and 1/3 coriander on the top. 
4. Season with fish sauce, veg oil and sesame oil. 
5. Place in Varoma bowl and put the prepared Varoma tray on top.

To cook both dishes:
1. Place water in TM bowl up to 1st marker. Heat 6min/ 100C/ stir speed.
2. Put Varoma on to of TM bowl. Steam fish and omelette 10min/ Varoma/ speed 4.
3. Check if fish and egg are cooked. If not, cook an extra 1 min and check again.
4. Drizzle a small amount of soy sauce over the omelette to taste.

Heat up 50-75ml of veg oil on the stove until smoking. When the fish is finished, place remaining fresh coriander and spring onion on top and top with hot oil (careful… it will sizzle). This adds a nice gloss and freshness to the fish :-)

Serve with steamed rice. 

Bon Appetit xx

Serves 3.


If you want to be super efficient, you can cook the rice in the TM bowl while you are steaming these dishes. Follow the instructions in the "Everyday Cooking" cookbook from Thermomix and when the timer is 10 minutes from the end, place the Varoma on the top. I myself like to use an old fashioned rice cooker :-) 

Also, if you want to add even more flavour to the omelette, you can add chinese sausage (lap cheong) by slicing thinly and sautéing with the chives in step 1 above of the omelette method.

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