Steamed Fish with Tamarind Sauce

Name: Steamed Fish with Tamarind Sauce
Yield: 10
Ingredients: 1.4kg Cod; 5.0g Salt; 200.0g Mange tout; 200.0g Red peppers; 200.0g Pak Choi; 300.0g Carrots; 100.0g Spring onions; 2.0pc Lime; 600.0ml Knorr Professional Blue Dragon Pad Thai Sauce 2.2L

Steamed Fish with Tamarind Sauce – recipe

A simple steamed fish dish with shredded vegetables enhanced by the tamarind flavour profile of KNORR Professional Blue Dragon Pad Thai Sauce.

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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
Knorr Professional Blue Dragon Pad Thai Sauce 2.2L 600.0 ml
Knorr Professional Blue Dragon Pad Thai Sauce 2.2L
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Product Specification

Asian

Thai

Main courses

Pub Food

Fish/Seafood

Contract Catering

A simple steamed fish dish with shredded vegetables enhanced by the tamarind flavour profile of KNORR Professional Blue Dragon Pad Thai Sauce.

...

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.