Chinese-style rolled steamed fish | Reader's Digest New Zealand
Exquisite dish that is full of flavour and texture – perfect to serve as a main course at a dinner party.
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Cooking tools:
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Grater
- Peeler
- Pastry brush
- Measuring spoon
- Measuring cup
- Kitchen scale
- Serving platter
Ingredients
- 1¾ cup (340 g) mixed long–grain and wild rice
- 600 g (1 lb 5 oz) skinless, boneless firm white fish fillets, such as plaice
- 2 tablespoons oyster sauce
- ½ teaspoon caster (superfine) sugar
- 3 cloves garlic, finely chopped
- 1 teaspoon grated fresh ginger
- 3 spring onions (scallions), thinly sliced
- 100 g (3½ oz) samphire, water spinach or other thinly sliced Asian greens
- 1 carrot, peeled into long strips
- 1 teaspoon sesame oil
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