A fishy’ dinner suggestion from the Great British Chefs website
Steamed plaice with ginger and soy
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
Set the steam oven to 100% steam
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
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
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