Steamed fish with spicy tomato and broad bean salad - Cooking Tricks


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Sunday, July 2, 2017

Steamed fish with spicy tomato and broad bean salad

This flavoursome steamed fish dish is a perfect mid-week meal, taking only 20 minutes to prepare.

  • 2 tablespoon fresh chives, chopped
  • 2 teaspoon finely grated lemon rind
  • 4 x 150g skinless firm white fish fillets (see note)
  • 350g frozen broad beans
  • 150g sugar snap peas
  • 250g cherry tomatoes, halved
  • 400g can brown lentils, rinsed, drained
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon dried red chilli flakes
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  1. Place a bamboo steamer over a wok or large saucepan of simmering water (make sure steamer does not touch water). Line base of steamer with baking paper.
  2. Combine half the chives and half the rind in a small bowl. Place fish in steamer and sprinkle with chive mixture. Steam, covered, for 6–8 minutes or until fish is just cooked through.
  3. Meanwhile, boil, steam or microwave broad beans and sugar snaps, separately, until just tender. Drain. Refresh under cold water. Drain. Peel broad beans and discard skins. Thickly slice sugar snaps. Combine beans, sugar snaps, tomatoes, lentils, parsley, chilli, oil and remaining chives and rind in a large bowl. Season salad with salt and pepper.
  4. Drizzle fish with juice and serve with salad.

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