• Mains
  • Sides
  • Steam Oven

Coconut Steamed Blue Eye & Cucumber Salad

Preparation Time15 mins
Cook Time35 mins
Serves4

Ingredients

4 x 250g skinless blue eye cod fillets, or other firm white fish
½ cup coconut milk
2 kaffir lime leaves, finely shredded
1 long red chilli, deseeded, finely chopped
1 tsp finely grated ginger
1 ½ cups basmati rice, rinsed
lime wedges, to serve

Cucumber salad
2 continental cucumbers, thinly sliced
½ tsp fine salt
1 small clove garlic, finely chopped
1 tbs rice wine vinegar
1 tbs sesame oil
¼ tsp caster sugar
2 spring onions, thinly sliced
4 sprigs fresh coriander, leaves picked, plus extra to serve
1 tsp toasted sesame seeds

Method

For salad, place the cucumber in a bowl and sprinkle with salt. Mix to coat and leave to stand at room temperature for 15 minutes. Drain off the water and discard then transfer the cucumber to a bowl. Combine all the remaining salad ingredients and toss to combine. Set aside.

Season fish on both sides with salt and place in a large bowl. Add coconut milk, kaffir lime, chilli, ginger and toss to coat. Set aside.

Place the rice in a baking tray and add 3 cups of water and ½ teaspoon of salt. Place in steam oven for 25 minutes at 100°C until water has been absorbed and rice is cooked. Remove from oven, cover tightly with foil and allow to stand while fish cooks.

Remove fillets from marinade and transfer to the perforated steam tray. Steam fish for 10 minutes at 100°C until just cooked through.

To serve, divide rice between 4 plates and top with fish fillets. Serve with cucumber salad, lime wedges and extra coriander on top.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au