Amoy Steamed Oriental Fish
Serves: 2
Preparation: 5 minutes
Cooking time: 25 minutes
Ingredients:
300g pack stir fry vegetables
2 x 150 - 185g white fish fillets (cod, pollock or haddock)
1 sachet Sweet Thai Chilli Stir Fry Sauce
1 1/2 tbsp Light Soy Sauce
Light Soy Sauce, to serve (optional)
2 spring onions, shredded, to serve
Method:
- Place either a small round rack or a bamboo steamer in the bottom of a wok, add some water, about a third of the way up the side of the wok.
- Place over a medium heat, meanwhile spread out the stir fry mix on a plate small enough to fit inside the wok.
- Place the fish fillets on top of the vegetables; pour Sweet Thai Chilli Stir Fry Sauce and Light Soy Sauce over the fish.
- Place the plate on the rack or steamer in the wok and either cover with a tight fitting lid or a double layer of foil, ensuring steam can’t escape.
- Cook over a medium heat for 10 - 12 minutes or until the fish is cooked.
- Serve immediately topped with spring onions, some of the sauce and extra soy sauce if desired.
Tip: Serve with Amoy Straight to Wok noodles of your choice.