Steamed plaice with ginger and soy

servings2
30 minutes

Ingredients

  • 1 whole plaice, skinned, 300g in weight
  • 20 slices of fresh ginger
  • 1 carrot, cut into julienne
  • 2 shallots, cut into julienne
  • 20ml of soy sauce
  • 1 tsp fish sauce
  • baby Thai basil cress
  • baby watercress
  • red chillies, thinly sliced (optional)

Method

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
  • 1 whole plaice, skinned, 300g in weight
  • 20 slices of fresh ginger
  • 1 carrot, cut into julienne
  • 2 shallots, cut into julienne
  • 20ml of soy sauce
  • 1 tsp fish sauce
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
  • baby Thai basil cress
  • baby watercress
  • red chillies, thinly sliced (optional)