Steamed Red Snapper, Edamame, Shitake and Quick Pickled Cucumber
Steamed Red Snapper, Edamame, Shitake and Quick Pickled Cucumber
Cooking Mode:
Steam
Equipment
- Mixing Bowls
- Chef Knife
- Vegetable Peeler
- Baking Paper
- Perforated Tray
- Kitchen Shears
Ingredients
Ingredients- 1 Whole Red Snapper (1kg)
- 100gm Edamame Beans
- 4 Fresh Shitake Mushrooms
- 1 Clove Garlic
- 1 Continental Cucumber
- 1/2 Long Red Chilli
- 30gm Soy Sauce
- 20gm Rice Wine Vinegar
- Extra Virgin Olive Oil
- Salt
METHOD
Remove the fins from the snapper and score both sides of the fish, place the fish on a large sheet of baking paper and on to a perforated baking tray and set aside
Remove the stalk from the shitake mushrooms and slice and place into a bowl with the edamame beans, peel and chop the garlic and add to the bean and mushrooms
Pour over the soy sauce and about 30gm of EVOO into the mushroom mix, season lightly with salt and mix well Spoon the bean and mushroom mix over the fish and fold the baking paper over to cover the fish
Place the fish into a pre-heated oven steam setting 80 degrees for 35mins
While the fish cooks peel the cucumber into long strands and place into a small mixing bowl, season with salt and rice
vinegar, add a splash of EVOO and set aside
Chop the chilli and set aside also
Once the fish has cooked place it onto a large serving plate and scatter over the cucumber and chilli and serve
Remove the stalk from the shitake mushrooms and slice and place into a bowl with the edamame beans, peel and chop the garlic and add to the bean and mushrooms
Pour over the soy sauce and about 30gm of EVOO into the mushroom mix, season lightly with salt and mix well Spoon the bean and mushroom mix over the fish and fold the baking paper over to cover the fish
Place the fish into a pre-heated oven steam setting 80 degrees for 35mins
While the fish cooks peel the cucumber into long strands and place into a small mixing bowl, season with salt and rice
vinegar, add a splash of EVOO and set aside
Chop the chilli and set aside also
Once the fish has cooked place it onto a large serving plate and scatter over the cucumber and chilli and serve
HINTS & TIPS
Use simple flavour combinations when steaming fish to maintain the natural flavours of the fish
Edamame beans are readily available at most supermarkets or Asian grocers, if you can get fresh you will find them in the freezer section
80 degrees is about the highest temperature you should use when steaming fish, any higher and the delicate flesh of most fish will become tough and dry
Edamame beans are readily available at most supermarkets or Asian grocers, if you can get fresh you will find them in the freezer section
80 degrees is about the highest temperature you should use when steaming fish, any higher and the delicate flesh of most fish will become tough and dry
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