Chinese-Style Rolled Steamed Fish
- Yield: servings
- 1 3/4cups mixed long-grain and wild rice
- 600grams skinless, boneless firm white fish fillets, such as plaice
- 2tablespoons oyster sauce
- 1/2teaspoon caster (superfine) sugar
- 3cloves garlic, finely chopped
- 1teaspoon grated fresh ginger
- 3 spring onions (scallions), thinly sliced
- 100grams samphire, water spinach, or other thinly sliced Asian greens
- 1medium carrot, peeled into long strips
- 1teaspoon sesame oil
1. Put both rices into a large saucepan with enough water to cover and bring to the boil. Reduce the heat to low and simmer for about 15 minutes, or until tender. Drain well.
2. Cut each fish fillet in half lengthwise. Arrange the strips on a clean work surface and brush over the oyster sauce. Sprinkle each fillet with a little of the sugar. Set aside half of the garlic, ginger and spring onions and scatter the remaining half over each piece of fish. Roll up the fish.
3. Place the samphire in a steamer basket and arrange the fish rolls on top. Sprinkle with the remaining garlic and ginger, and add the carrot. Cover and steam over high heat for 5–6 minutes, or until the fish is cooked through and the samphire is just tender.
4. Arrange the samphire and fish on serving plates with the carrot on top. Drizzle with the sesame oil and sprinkle with the remaining spring onions and the coriander and serve.
Reprinted with permission from “Low-Fat, No-Fat Asian Cooking” by Reader’s Digest.
Nutritional Info *per serving
- Calories 494
- Fat 5
- Saturated Fat 1
- Protein 41