I am not sure where this recipe first originated, other than perhaps I made it for the steam oven, back in the old Kleenmaid days. (And I know it’s old because the pic is fairly sub standard. Sorry about that!)
SO here it is anyway, all pimped up and good to go in the Varoma. It maybe that this appears in my little self published book, Dinner Spinner, which will shortly be no more. When we run out of stock, we are not reprinting. Mostly because it needs a complete reshoot and also because now a lot of the recipes appear elsewhere. Of course the app Spin A Dinner will always be around. I couldn’t take it down if I wanted to! (It is also available on Android as well!)
In the meantime, enjoy this one. On me. It is quite delicious.
- Handful coriander leaves
- 60 g butter
- Pink Salt Flakes Pinch pink salt flakes BUY
- 20 g lime juice (1-2 limes)
- 1 tbsp Extra Virgin Olive Oil (EVOO) EVOO BUY
- 20 g Coconut - Sugar coconut palm sugar BUY
- 3 cm piece peeled ginger
- 2 long red chillies, de-seeded
- 2 lemon grass stalks, white part only, split in half lengthways
- 4 x 150g firm white fish fillets
- 1 Litre water
- 300 g rice
- 1 lime, finely sliced
Place coriander into TM bowl and chop 2 sec/speed 7. Scrape down sides of bowl. Add butter and salt and blend 8 sec/speed 5.
Remove from bowl and roll into a log, wrap in baking paper and refrigerate until use.
Place lime juice, oil, sugar, ginger and chillies into TM bowl and blend 10 sec/speed 5.
Lay a piece of lemon grass into the centre of 4 sheets of foil large enough to wrap fish fillets.
Place fillets on top and smear surface with the lime mixture.
Wrap to secure parcels and place into steamer dish and tray. Fill TM bowl to the 1L mark with water, insert steamer basket with rice.
Steam 20 min/Varoma/speed 3.
Slice the coriander butter and let it melt on each piece of fish, with the steamed rice. Serve with a large salad or steamed vegetables.