Chef vocation

Steamed fish 


 

Ingredients:

trout / rhombus / hake (300g each)

3 tomatoes

2 peppers

2 spring onions

ginger

lemon juice

dried mushrooms, soaked in water

light soy sauce

sesame oil

vegetable oil

Procedure:

Place the washed and drained fish on a gastronorm pan and add sliced peppers and lemon, spring onion and mushroom cut into strips and a bit of tomato cut into quarters, over and around the fish.
 Add lemon juice.

Pour a little bit of light soy sauce and sesame oil.

Cook in COMBISTAR FX with STEAMED FISH stored program and core probe.

Warm up a frying pan, add oil, onion, pepper, garlic and ginger cut in little pieces, and shake fast. Add sliced spring onion and mushrooms, the soy sauce and complete the sauce later.

Place the fish on a pan with steamed broccoli and spinach.

Finish the sauce with vegetable and sliced tomatoes and add to the fish.

Mix light soy sauce and sesame oil with water, garlic, peppers and ginger, a little bit of sugar, stir fry and pour the mixture over the fish.

Wait at least 5 minutes before serving the steamed fish.

 

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