Once boiling, turn down the heat to medium-high, place the steamer basket with the fish plate in it on top, cover and leave to cook for six minutes.Ĭarefully lift the plate out of the steamer and pour off any liquid from it. Meanwhile, half-fill a saucepan with water and bring it to a boil. Stir in the cumin, chilli and an eighth of a teaspoon of salt, cook for 30 seconds, then return the tomatoes to the pan and take off the heat. Put the remaining oil and the tomato paste in the hot pan and cook, stirring gently, for 10 minutes, until the oil turns red and the tomato paste has gathered in little clumps. ![]() ![]() Once the pan is smoking hot, char the tomatoes for three to four minutes, shaking the pan occasionally, until they’re slightly collapsed, then tip into a bowl and return the pan to the stove on a medium-low heat. Drizzle the tomatoes with a half-teaspoon of oil and season with a quarter-teaspoon of salt. Arrange the spring onions in two bunches alongside the fish. Sandwich together two of the fillets, with the skin on both facing outwards, then put on a plate that will fit in a steamer. Put all the ingredients for the bass in a large bowl with a half-teaspoon of salt, and toss gently to coat. To serve Steamed greens Plain rice 1 lemon, halved Steamed greens and plain rice are all that’s needed by way of accompaniment.įor the fish 20ml olive oil 4 sustainably sourced sea bass fillets 10g piece fresh ginger, peeled and finely grated Fine sea salt 6-8 spring onions (80g), trimmed and cut widthways into three piecesįor the tomato oil 350g cherry tomatoes 75ml olive oil 1 tbsp tomato paste 1½ tsp ground cumin 1 tsp aleppo chilli flakes In the absence of a steamer, bake the fish at 240C (220C)/475F/gas 9 for the same time, then pour over the oil as below. Steamed fish is already a really quick dinner but, if you prefer, the oil for this one can be made a day ahead and reheated just before using.
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