15 Minute Monday – Asian Steamed Sea Bream

Image: delicious. - October 2012, Page 46. Photographer: Ben Dearnley.

 

Asian steamed sea bream with spring onion and ginger uses the bright flavours of Asia to make this fast, fresh midweek dinner irresistible!

Ingredients

  • 2 x 150g bream fillets
  • 2 tbs light soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp caster sugar
  • 1 tbs rice vinegar
  • 3cm piece ginger, finely shredded
  • 1 each long red and green chilli, seeds removed, thinly sliced
  • 6 spring onions, finely shredded
  • Coriander leaves and steamed rice, to serve

Method

  1. Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
  2. Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.

Enjoy!

Sang Choy Bow / Asian Lettuce Cups

Let me start this by saying that in noway is this a traditional recipe, however it is delicious! Also, I am unsure if the correct term is Sang Choy Bow OR San Choy Bow – so any clarification in the comments would be great!

This is a great low fat, family friendly recipe that is fast to prepare – which is a must! It is also a great way to incorporate lots of vegetables into a dish which can be great if you have fussy children. What I like best about this recipe is that you can throw in pretty much any vegetable you have in the fridge and it will work.

Ingredients

  • 1 tbs peanut oil
  • 1 tsp sesame oil
  • 1 large brown onion – halved and sliced
  • 3 cloves of garlic – minced
  • 500g premium beef mince – you can use any type of mince you choose
  • 1 tbs Chinese five spice
  • 2 cups of long grain rice
  • 2 carrots – diced
  • 1 bok coy cut into 2cm slices
  • 6 mushrooms – sliced
  • 1.5L warm/hot chicken stock
  • 1 tsp dried chilli flakes
  • 2 tbs soy sauce
  • 2 tbs hoisin sauce
  • 2 tbs oyster sauce
  • Crunchy noodles – I used Changs
  • Fresh coriander leaves
  • 1 fresh iceberg lettuce

Method

  1. Heat peanut oil and sesame oil in a hot pan over medium heat, add onion and garlic and fry until soft and fragrant.
  2. Add mince, Chinese five spice, fry until browned and use the back of the spoon to break up the mince.
  3. Add rice and fry for 1-2 minutes until coated. Add carrot, bok voy, mushrooms, dried chilli flakes soy sauce, hoisin sauce and oyster sauce and stir to combine. Top with stock, bring to the boil, reduce to simmer and cover for 15 minutes.
  4. Meanwhile, seperate the large outer leaves from the lettuce to make ‘lettuce cups’.
  5. Uncover the mince and rice mixture and leave to cook until all liquid has be adsorbed – this is crucial or your lettuce will fill with liquid and squirt all over you which isn’t fun at all.
  6. Once all the liquid has been adsorbed spoon the mixture into your lettuce cups, top with crunchy noodles, fresh coriander and serve!

Enjoy!

Asian Glazed Pork Chops

This meal is so easy to prepare and even easier to eat. While it does take some time to cook, preparation is a breeze. It is perfect for a midweek meal to set and forget while you clean, work, look after kids or relax in the bath as I did. It is so tasty that you could serve it at a dinner party, with all the components placed on the table for guests to serve themselves and I am sure the recipe won’t stay a secret for long!

Ingredients

Pork

  • 700g pork – you can use chops, belly, strips etc. I used chops but it is entirely your choice
  • 1L chicken stock
  • 3 tbs soy sauce
  • 3 tbs rice wine vinegar
  • 1 tbs honey
  • 2 tbs sweet chilli sauce
  • 1 tsp sesame oil
  • 3 cloves of garlic – minced
  • The roots of 1 bunch of coriander
  • 1 long green chilli halved and sliced – don’t worry about this chilli being too hot, the bigger they are the milder they are. If you are concerned about the heat remove the seeds and the white membrane which is the hottest part of the chilli
  • 2 tsp Chinese five spice

Vegetables

  • 1 leek – white part only
  • 2 bok choy or pak choy
  • 1 red capsicum
  • 2 tsp sesame seeds
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • 6 drops sesame oil
  • Brown rice to serve
  • Fresh coriander leaves to serve

Method

  1. Preheat oven to 180⁰C.
  2. Place the stock, soy sauce, rice wine vinegar, honey, sweet chilli sauce, sesame oil, garlic, coriander roots, green chilli and Chinese five spice in an oven proof dish and mix to combine. Ensure that the honey and sweet chilli sauce are fully dissolved in the sauce.
  3. Score any edged fat on the pork chops in 1.5cm intervals, add to the dish and turn to coat. Place either a lid or al foil over the dish and place in oven to cook for 1 hour and 15 minutes, turning half way through cooking.
  4. Remove the pork from the oven, turn, uncover and place in the oven for 10 minutes each side.
  5. Meanwhile, cut the bok choy into 3cm lengths, cut the leek lengthways and finely slice and cut the capsicum into strips.
  6. Add the olive and sesame oil to a pan and heat, add the leek and stir until tender.
  7. Add the bok choy, capsicum, sesame seeds and soy sauce. Cover and allow to steam – you may need to add a dash of water here if the vegetables appear to be sticking.
  8. Remove pork from oven and serve in a bowl with steamed brown rice, vegetables. Top with the juices from the pork and fresh coriander leaves.

Enjoy!