Steamed Yellow Fin Bream and Broad Bean Salad
Steamed Yellow Fin Bream and Broad Bean Salad
Cooking Mode:
Steam
Equipment
- Chef Knife
- Kitchen Shears
- Baking Paper
- Large and Small Perforated Baking Tray
- Small Mixing Bowls
- Ice
- Serving Platter
- Spatula
Ingredients
Ingredients- 1 X 400gm Yellow Fin or Black Bream
- 8 Broad Beans
- 1/4 Spanish Onion
- 3-4 Sprigs of Thyme
- 1 Birds Eye Chilli
- Olive Oil
- Salt
- Cracked Black Pepper
METHOD
Remove the beans from the outer husk of the broad bean and place on a perforated tray and place in a pre-heated oven steam setting 100 degrees for 4 mins
While the beans cook prepare the fish by removing the fins and score the flanks of the each side of the fish
Lay a sheet of baking paper on a perforated tray and a few sprigs of thyme on top, lay the fish on the thyme and add a few sprigs of thyme to the top
Chop the chilli and place 1/2 on the fish and the remaining half in a small mixing bowl
Slice the spanish onion finely and add to the chilli
Place some ice and cold water in another mixing bowl and remove the beans from the oven, place the beans in the iced water Change the setting of the oven to 80 degrees steam setting
Season the fish well with salt, cracked black pepper and olive oil, place another sheet of baking paper over the top of the fish
and place in the oven steam setting 80 degrees for 20 mins
One by one remove the beans from the water and peel away the outer layer revealing the bright green inner bean and add to the onion and chilli mix
Season the bean salad with salt, pepper and olive oil and set aside
Once the fish is cooked remove and place it on a large serving platter
Top the fish with the bean salad, an extra drizzle of olive oil and finish with some radish or parsley leaves and serve
While the beans cook prepare the fish by removing the fins and score the flanks of the each side of the fish
Lay a sheet of baking paper on a perforated tray and a few sprigs of thyme on top, lay the fish on the thyme and add a few sprigs of thyme to the top
Chop the chilli and place 1/2 on the fish and the remaining half in a small mixing bowl
Slice the spanish onion finely and add to the chilli
Place some ice and cold water in another mixing bowl and remove the beans from the oven, place the beans in the iced water Change the setting of the oven to 80 degrees steam setting
Season the fish well with salt, cracked black pepper and olive oil, place another sheet of baking paper over the top of the fish
and place in the oven steam setting 80 degrees for 20 mins
One by one remove the beans from the water and peel away the outer layer revealing the bright green inner bean and add to the onion and chilli mix
Season the bean salad with salt, pepper and olive oil and set aside
Once the fish is cooked remove and place it on a large serving platter
Top the fish with the bean salad, an extra drizzle of olive oil and finish with some radish or parsley leaves and serve
HINTS & TIPS
Broad beans are only in season for 3 months of the year and complement many proteins, the season in Victoria Australia only really lasts from Mid September to Mid November, use them while you can
Bream are a common estuary fish in Australia, cousins of Snapper they have a mild flavour not as sweet as snapper but Bream can stand up to some punchy flavours
Keep it simple when doing fish recipes, whole steamed fish and a little salad like this recipe will have your tastebuds dancing. Don’t mask the flavour of fresh fish with over the top flavours
Bream are a common estuary fish in Australia, cousins of Snapper they have a mild flavour not as sweet as snapper but Bream can stand up to some punchy flavours
Keep it simple when doing fish recipes, whole steamed fish and a little salad like this recipe will have your tastebuds dancing. Don’t mask the flavour of fresh fish with over the top flavours
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