Steamed Fish with Tamarind Sauce
A simple steamed fish dish with shredded vegetables enhanced by the tamarind flavour profile of KNORR Professional Blue Dragon Pad Thai Sauce.
Fish/Seafood
Main courses
Ingredients
Steamed Fish with Tamarind Sauce
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+
£7.89
Advance preparation:
Cod
/kg
1.4 kg
0%
Salt
/g
5.0 g
0%
Mange tout
/g
200.0 g
0%
Red peppers
/g
200.0 g
0%
Pak Choi
/g
200.0 g
0%
Carrots
/g
300.0 g
0%
Spring onions
/g
100.0 g
0%
To cook and serve:
Lime
/pc
2.0 pc
0%
Knorr Professional Blue Dragon Pad Thai Sauce 2.2L
/ml
600.0 ml
0%
Wheat and its derivatives
Soya and its derivatives
/
Advance preparation:
-
Cod 1.4 kg
-
Salt 5.0 g
-
Mange tout 200.0 g
-
Red peppers 200.0 g
-
Pak Choi 200.0 g
-
Carrots 300.0 g
-
Spring onions 100.0 g
To cook and serve:
-
Lime 2.0 pc
Preparation
-
Advance preparation:
- Trim and cut the cod into 10 portions. Sprinkle over salt and allow to firm for 20 minutes prior to cooking.
- Finley slice the carrot, mange tout, red peppers and spring onions.
- Cut the pak choi into 8’s length ways.
-
To cook and serve:
- Place Bamboo Steamer on wok with containing 2cm of water and simmer.
- Add a portion of the mixed vegetables on baking parchment and top with the fish and add to the steamer.
- Cook for approximately 4-5 minutes till cod is firm to touch.
- Heat KNORR Blue Dragon Pad Thai Sauce for approximately 3 minutes.
- Place vegetable and cod portions on a plate serve with the pad thai sauce and garnish with a wedge of lime.
