Libby Weaver's Brilliant Brassica Soup
Don't throw out your broccoli stalks, they are a key ingredient in this nourishing soup from Dr Libby Weaver.
Steamed Whole Fish
Steaming cooks fish evenly resulting with a moist and tender flesh, best for cooking lean types of fish such as cod, snapper, trevally etc.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1kg whole fish
- salt and pepper, to taste
- 2cm piece ginger, sliced
- 1/2 bunch spring onion, folded
- 1 tomato, sliced or diced (optional)
Soy and ginger sauce
- 3 cm ginger, sliced or grated
- 1 tablespoon soy sauce
- 1/2 bunch spring onions, thinly sliced
Method
- Add water into a steamer and bring to a boil.
- Mix the sauce ingredients together in a bowl.
- Place fish in a heat proof dish, sprinkle the inside of the fish with salt and pepper and stuff with ginger, spring onion, and tomato (if using).
- Pour half the sauce ingredients over the fish.
- Steam for around 20 minutes, or until cooked, for a whole fish or around 10 minutes for cut pieces.
- Pour remaining sauce ingredients over the top just before serving.
- If desired, serve with rice and steamed or stir fried vegetables.