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Steamed Cantonese style John Dory with an Asian slaw
Serves 4
INGREDIENTS:
• 1 whole John Dory
• 1 tsp coarse sea salt or plain salt
• 1 tbsp finely shredded fresh root ginger
• 3 tbsp finely shredded spring onions
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp groundnut oil
• 2 tsp sesame oil
• Fresh coriander sprigs, to garnish
For the dressing:
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 tbsp rice wine vinegar
For the slaw:
• 100g Chinese cabbage, shredded
• 100 g carrot, grated
• 1 chilli, seeds removed, sliced
METHOD:
• Pat the fish dry with kitchen paper and evenly rub with salt, rubbing it inside the cavity as well. Slash the fish and then drizzle over the light and dark soy sauces. Put the fish on a heatproof plate and scatter the ginger over the top.
• Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm of water and bring to the boil over a high heat. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked.
Flat fish fillets will take about 5 minutes, whole fish, or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist. Remove the plate of cooked fish and pour off any liquid that may have accumulated. Scatter the spring onions on the fish.
• For the slaw, combine the dressing ingredients and toss with the cabbage, carrot and chilli.
•Garnish the fish with coriander. Serve at once with boiled rice and the slaw.
Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.
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Wednesday 23 May 2012
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