Steamed sweet chilli fish

Готовим Fish Steamed sweet chilli fish

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Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine sweet chilli sauce, sesame oil and fish sauce in a bowl. Place each salmon fillet on a large piece of baking paper. Drizzle with sweet chilli mixture. Fold paper edges and turn upwards to seal (so juices won't run out) to form parcels.
  2. Place parcels in steamer basket over frying pan of simmering water. Steam, covered, for 8 to 10 minutes or until just cooked through.
  3. Make cucumber salad Meanwhile, use a vegetable peeler to cut long, thin ribbons from cucumbers. Place in a bowl. Add green onions, coriander and mint. Season with salt and pepper. Toss to combine.
  4. Place fish on serving plates. Drizzle with juices from parcels. Serve with cucumber salad, rice and lime wedges.

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1/3 cup sweet chilli sauce
1 tsp sesame oil
2 tsp fish sauce
4 small salmon fillets
Steamed jasmine rice, to serve
Lime wedges, to serve
3 Lebanese cucumbers
1 green onion, thinly sliced
1 cup coriander leaves
1/2 cup mint leaves, roughly chopped

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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