Steamed soy chilli fish with greens | Women's Weekly Food
Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/3 cup (75g) jasmine rice
- cooking-oil spray
- 2 whole baby bream (480g), cleaned
- 3 centimetre (1¼-inch) piece fresh ginger (15g), cut into matchsticks
- 2 green onions (scallions), sliced thinly
- 1 stalk celery (150g), trimmed, cut into matchsticks
- 1 carrot (180g), cut into matchsticks
- 1/4 cup (60ml) japanese soy sauce
- 175 grams (5½ ounces) broccolini
- 2 tablespoons sweet chilli sauce
- 1/3 cup loosely packed fresh coriander leaves (cilantro)
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