Ingredients
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1 whole silver fishcleaned (head optional)
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2 tbsp sesame oil
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2 tbsp soy sauce
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saltto taste
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white pepperto taste
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thinly sliced chilito serve
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chopped spring onionto serve
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fresh corianderto serve
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fresh basilto serve
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fresh mintto serve
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julienned pickled carrotto serve
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julienned pickled daikonto serve
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extra soy sauceto serve
Directions
A delicate and flavourful whole fish infused with aromatic sesame oil, soy sauce, and herbs. This classic Asian-style preparation yields perfectly flaky, tender fish with fresh garnishes for balance and brightness.
Ingredients
| 1 whole silver fish | |
| 2 tbsp sesame oil | |
| 2 tbsp soy sauce | |
| salt | |
| white pepper | |
| thinly sliced chili | |
| chopped spring onion | |
| fresh coriander | |
| fresh basil | |
| fresh mint | |
| julienned pickled carrot | |
| julienned pickled daikon | |
| extra soy sauce |
Steps
|
1
|
Pat the fish dry and place on a heatproof plate or tray that fits inside the steaming accessory. Rub the fish all over with sesame oil, soy sauce, salt, and white pepper. |
|
2
|
Place the deep pot into the Panasonic Multi-Cooker and add 500ml of water. Adjust the dial so that the manual icon flashes. Press the time button, then turn the dial to 20 minutes (00:20). Press the temperature button and adjust to 100°C, then press Start. |
|
3
|
Line the steam plate with baking paper and place the fish on top. Place the steam plate inside the deep pot, cover, and steam for 20 minutes, or until the fish is fully cooked and flakes easily with a fork. Top up with more water if needed during the steaming process. |
|
4
|
Carefully remove the fish and transfer to a serving plate. Top with thinly sliced chili, chopped spring onion, coriander, basil, mint, pickled carrot, and pickled daikon. Drizzle with extra soy sauce to finish. |
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