A Perfect Pantry

INGREDIENTS

• 200g snapper filets
• 150-200ml chicken stock
• 1 tbsp palm sugar
• 4 coriander roots
• 10 white peppercorns (crushed)
• 100ml Chinese cooking wine
• Splash of white vinegar

GARNISHES

• 1 knob ginger finely julienned
• 2 stems of green shallot
• 1 red chilli julienned
• 1 tbsp sesame oil

DIRECTIONS

1. To cook broth, combine the stock, sugar, coriander roots, peppercorns, cooking wine, and vinegar in a pot. Bring to the boil, and then simmer for 3 minutes. Then strain, saving the broth.
2. Place the fish pieces in a ceramic bowl (size to fit inside slow cooker steamer basket) and cover with the broth.
3. In a separate bowl, mix together ginger, chilli and shallots. Using only half of the garnish mixture, cover the fish.
4. Place the bowl with fish into the Rice Cooker steam basket, cover with lid and press the START button. Steam for 8-12 minutes.
5. Once cooked, place the remaining garnish mixture on top of the fish.
6. In a separate pot, heat 1 tbsp of sesame oil until smoking and pour over hot fish, garnish with a few sprigs of coriander. Serve with rice.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• 10 Cup Jar Rice Cooker
• Rice Express