10 mins prep time
6-8 mins cooking time
4 servings
13 ingredients
13 Ingredients:
- 4 x 150g portions blue eye (or any firm white-fleshed fish)
- ½ lemon (zest only)
- 4 tablespoons light soy
- 4 tablespoons sweet chilli sauce
- To taste freshly cracked black pepper
- ½ large fennel bulb (sliced thin)
- ½ medium continental cucumber ( cut into thin strips)
- 1 cup bean shoots
- 1 cup coriander leaves
- 1 lime (juice and zest)
- 2 tablespoons sesame seed oil
- 4 tablespoons light soy
- 4 tablespoons extra virgin olive oil
Method:
Place the fish onto heat proof plates that will fit into a bamboo steamer basket. Top with the lemon zest, light soy, sweet chilli sauce and pepper.
Place the lid on and steam above boiling water for 6 to 8 minutes or until cooked. Present with the salad ingredients all gently tossed together.