Asian Ginger Fish & Vegies

Name: Thermomix recipe: Asian Ginger Fish & Vegies
Prep time: 20 min
Cook time: 25 min
Ingredients: 90 Grams fresh ginger peeled; 3 cloves garlic; 1 stalk lemongrass, white part only; 1 red onion halved; 20 Grams Extra Virgin Olive Oil (EVOO); 50 Grams fermented soybeans (from Asian grocers); 25 Grams Chilli Jam; 700 Grams tomatoes, quartered; 300 Grams liquid stock of choice OR 300g water and 2 tbsp chicken stock powder; 30 Grams coconut sugar; 300 Grams white rice; 2 bunches bok choy; 4–5 spring onions, cut into 5cm lengths; Fresh coriander leaves to garnish; 1 white fish fillet per serve, crumbed and fried, OR 1 fish fillet per serve if steaming option is used

Serves 6 Prep Time 20 minutes Cook Time 25 minutes Rated:

I copied (or tried to copy) this recipe from my local takeaway. The chef is Cambodian and I just love this authentic dish so much that I always order it. Of course, he wasn’t sharing, so I had to play around, a lot, but I think I am close. Quite delish, quite easy and completely a one-cook-and-your-hooked wonder.

The traditional method of lightly battering an entire fish and then deep frying it in a wok of hot oil never works for me, I can dine out for that experience. So I recommend fish fillets, dipped in flour, egg, seasoned panko crumbs then lightly shallow fried. You do need the crunch of the fried fish in my opinion. But who am I?

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Need

90 Grams fresh ginger peeled
3 cloves garlic
1 stalk lemongrass, white part only
1 red onion halved
20 Grams Extra Virgin Olive Oil (EVOO) BUY
50 Grams fermented soybeans (from Asian grocers)
25 Grams Chilli Jam Recipe
700 Grams tomatoes, quartered
300 Grams liquid stock of choice OR 300g water and 2 tbsp chicken stock powder
30 Grams coconut sugar
300 Grams white rice
2 bunches bok choy
4–5 spring onions, cut into 5cm lengths
Fresh coriander leaves to garnish
1 white fish fillet per serve, crumbed and fried, OR 1 fish fillet per serve if steaming option is used

Do

1: Place ginger, garlic, lemongrass, onion and EVOO into the Thermomix bowl and chop 3 sec/speed 5.
2: Saute 5 min/Varoma/speed 1/MC off.
3: Add soybeans, chilli jam, tomatoes, liquid stock and sugar. Cook 5 min/Varoma/speed 1.
4: Rinse rice well through simmering basket and insert into the Thermomix bowl.
5: Place bok choy and spring onions into Varoma dish.
6: If you wish to steam fish as opposed to frying it (I recommend using crumbed fried fish; it adds needed texture, and is more traditional), place fish onto Varoma tray and set Varoma into position.Cook 15 min/Varoma/Reverse/speed 4.
7: Serve sauce over rice, fish and vegetables.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!