Steamed plaice with ginger and soy

PT30M

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Ingredients

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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
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
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