Steaming fish is such a clean and healthy way of cooking and eating, and definitely one of my favourite dinners. I love how quick and easy it is, especially when I throw together a simple (but delicious) fried rice to have with it. They almost cook at the same time (the rice takes a little longer), and dinner is on the table in less than half an hour. The fried rice can be cooked before you steam the fish, and will be perfect by the time the fish is done as it would’ve had time to sit. I use a 2 level bamboo steamer at home because I don’t have a steam oven, and it works a treat. Happy eating, guys.
SERVES 4
PREP 15 MIN
COOK 20 MIN
What you’ll need:
3 eggs, divided
600g pre-cooked jasmine rice
3 tbs grapeseed oil
3 spring onions, thinly sliced, plus extra to serve
1 clove garlic, finely grated
1 tsp finely grated fresh ginger
200g shiitake mushrooms thinly sliced
2 tbs light soy sauce
pinch caster sugar
4 skinless coral trout fillets
fresh coriander, to serve
sea salt
What to do:
Place 1 egg yolk in a large bowl and the whites in another small bowl with the 2 remaining eggs and lightly whisk. Set aside. Add 1 tablespoons of oil to the egg yolk and whisk to combine. Add the rice and toss to coat well in the egg and oil mixture. Set aside.
Heat half the remaining oil in a wok or large non-stick frypan over medium-high heat. Add spring onions, garlic, ginger and mushrooms. Stir-fry for 2-3 minutes until mushrooms are caramelised and tender. Transfer to a plate.
Add the remaining oil to wok, followed by the whisked eggs and whites, swirling to make a thin omelette. Once the base of the omelette is set, add rice to wok and toss while breaking up the egg into smaller pieces. Return the vegetables to wok. Add the soy sauce, sugar and continue to stir-fry for 2 minutes until the rice is coated with the soy and is heated through.
Meanwhile, season fish fillets with salt and transfer to a steamer or steam oven. Steam for 8-10 minutes at 100°C until just cooked through and flaking apart.
Serve fish over shiitake fried rice and top with extra spring onions and coriander.
