Fish in egg and lemon sauce | Reader's Digest Asia
Steaming fish atop vegetables and then using the cooking liquid to make a sauce is a good way to retain water–soluble vitamins. Here a piece of fish is cooked w
Ingredients
- 600 ml fish stock
- thinly pared strip of lemon zest
- 1 bay leaf
- 250 g baby carrots
- 250 g baby zucchini
- 500 g piece of firm white fish fillet, skinned and cut into 4 portions
- 2 teaspoons arrowroot
- juice of 1 lemon
- 1 egg
- salt and pepper
- Fresh herb pilaf
- 2 teaspoons extra virgin olive oil
- 1 tablespoon (20 g) butter
- 1 cup (200 g) long–grain white rice
- 600 ml boiling water
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh flat–leaf parsley
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