Steamed Fish with Tamarind Sauce
Ingredients
Advance preparation:
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Cod 1.4 kg
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Salt 5 g
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Mange tout 200 g
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Red peppers 200 g
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Pak Choi 200 g
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Carrots 300 g
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Spring onions 100 g
To cook and serve:
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Lime 2 pc
Preparation
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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.
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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.
