Asian Ginger Fish & Vegies

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 Garlic Cloves
  • 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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