Here at The Carousel we love Kylie Kwong. Not only is she a fabulous cook, she’s an Aussie icon. This recipe serves as part of a banquet for 4 – 6. So hurry up ….. and get cooking.
4 x 100 g (3 ½ oz) firm white-fleshed fish fillets
1/3 cup water
2 tablespoons shao hsing wine or dry sherry
2 tablespoons ginger julienne
1 Chinese cabbage leaf
½ teaspoon white sugar
2 tablespoons organic tamari
¼ teaspoon organic toasted sesame oil
½ cup spring onion julienne
1 ½ tablespoons peanut oil
¼ cup coriander leaves
Pinch ground white pepper
Place fish in a shallow heat proof bowl that will fit inside a steamer basket. Pour water and wine or dry sherry over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5 – 6 minutes.
Cut Chinese cabbage leaf into 4 squares and slip inside steamer. Cover and steam for a further 2 – 3 minutes, or until cabbage has warmed through and fish is just cooked. The flesh should be white; if it is still translucent, cook for another minute or so.
Remove cabbage from steamer and arrange on a serving plate. Using a spatula, carefully remove fish from steamer, and place on top of hot cabbage. Pour any liquid left in bowl over fish, sprinkle with sugar and drizzle with combined tamari and sesame oil, then sprinkle with remaining ginger and half the spring onion. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander and pepper, and serve immediately.
The Carousel would like to thank Kylie Kwong for her recipe. Kylie is the ambassador for Spiral Foods.