Lil Miss had her sixth birthday party today. A lovely little affair at our favourite park. Lunch time parties tend to make me somewhat recalcitrant about cooking dinner. Entirely due to constant nibbling. Fortunately for the hungry men of the household, I was all set with a meal so light, delicious and quick to prepare that they were not forced to forage aimlessly through the kitchen.
This makes a beautiful light meal for a summer night and the presentation is elegant enough to make it suitable for entertaining. It would work equally well with any firm fish fillets. If you’re not very hungry, it’s delicious without the rice, which brings it into the 10 minute meal category.
Steamed Barramundi with Soy/Garlic/Ginger Sauce and Julienne Salad.
300g basmati rice
4 barramundi (or other firm white fleshed fish) fillets
2 cloves garlic
2cm piece of ginger
1/2 cup water
1/2 cup soy sauce
1/4 cup kecap manis
1/4 cup apple cider vinegar
1 teaspoon sesame oil
finely julienned carrot, spring onion, yellow capsicum and cucumber tossed together.
- Place rice in steamer basket. Cover with water. Cook at 100 degrees for 16 minutes. Remove and place in insulated dish to keep warm. Empty remaining water from thermomix.
- Place peeled garlic and ginger in thermomix. Chop for 10 seconds on speed 8, scrape down sides.
- Add water, soy sauce, kecap manis, vinegar and sesame oil.
- Place fish on varoma tray, put in place and cook at varoma temperature on speed 2 for 10 – 15 minutes depending on thickness of fish.
- To serve, put rice in middle of plate, top with fish, pour a little sauce over and sprinkle salad liberally over the fish.