Friday Supper: Thai-style steamed fish served with Excelsior Sauvignon Blanc

This is a flavour packed, low fat meal that you can have on the table in under half an hour. Serve with Excelsior Sauvignon Blanc.

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Why is this the right wine choice? Thai food is friends with a crisp Sauvignon Blanc.  The concentrated umami flavour in this recipe call for a feisty, young white that will withstand chilli’s onslaught. It should be served well-chilled to cool and refresh the palate.

Thai style steamed fish

To serve 2 you will need:

  • 2 trout fillets, each weighing about 140g/5oz
  • a small knob of fresh root ginger, peeled and chopped
  • 1 small garlic clove, chopped
  • 1 small red chilli (not bird’s eye), seeded and finely chopped
  • grated zest and juice of 1 lime
  • 3 baby pak choi, each quartered lengthways
  • 2 tbsp soy sauce

 

For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or oceanjewelsfish@gmail.com

What to do:

  1. Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.

  2. Steam for 15 minutes. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

  3. Serve with rice

 

From Good Food Magazine

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