Thermomix Thai Fish With Coriander Butter

by Tenina Holder
posted 30 Sep, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    2
  • Total Time icon
    Total Time
    25mins
  • Calories icon
    Calories
    959

For home cooks, cooking fish for the first time can be intimidating, but this recipe is a no-fail way to enliven your favorite white-fish with ease. Steaming fish is an excellent way to imbue it with intense flavors, with minimal hassle and great health benefits. Steaming retains more nutrients than other cooking methods, whilst keeping calories considerably lower than frying. This recipe centres around a parcel full of aromatic herbs like lemongrass, and Summer flavors of lime and ginger. Pick local, fresh fish for best results.

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INGREDIENTS


  • Fresh chili icon
    Fresh chili
    4 (2.82oz/80g)
    seeded, finely sliced
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (0.85oz/24g)
    trimmed, halved
  • Ginger icon
    Ginger
    1 tbsp (0.19oz/5g)
    finely grated
  • Cilantro icon
    Cilantro
    as needed
    leaves of
  • Fresh chili icon
    Fresh chili
    as needed
    finely sliced
  • Butter icon
    Butter
    2.12oz/60g (about 4¼ tbsp)
  • Cilantro icon
    Cilantro
    ½ cup (about 0.51oz/14g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (0.50fl oz/13g)
  • Coconut sugar icon
    Coconut sugar
    1 tbsp (0.44oz/13g)
  • Fish sauce icon
    Fish sauce
    2 tbsp (1.00fl oz/35g)
  • Lime icon
    Lime
    2 (7.05oz/200g)
    juice of
  • Fish fillet icon
    Fish fillet
    28.22oz/800g (about 4½)
  • Lime icon
    Lime
    1 (3.53oz/100g)
    sliced
  • Water icon
    Water
    1 liter (33.81fl oz/1000g)

METHOD


  1. Add butter, cilantro and sea salt to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 30 sec, speed 6
  4. Scrape down sides of TM5 bowl
  5. Shape a clean plate into a log
  6. Wrap with plastic wrap
  7. Chill in fridge
  8. Transfer fish to plate
  9. Add extra virgin olive oil, coconut sugar, fish sauce, fresh chili and lime to a clean small bowl
  10. Stir with tablespoon until sugar has dissolved
  11. Line a clean work surface with foil
  12. Arrange lemongrass stalk in the work surface
  13. Add fish fillet to the work surface
  14. Drizzle fish with content of small bowl
  15. Top with lime and ginger
  16. Wrap with foil
  17. Add water to the TM5 bowl
  18. Transfer fish to steamer tray
  19. Set the varoma dish
  20. Place content of steamer tray on varoma dish
  21. Steam until just cooked - approx 15 min, varoma, speed 3
  22. Transfer fish to serving plate
  23. Serve butter with serving plate
  24. Top with cilantro and fresh chili
  25. Serve

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