Steamed fillet of Turbot with ginger and spring onion, egg noodle and coriander broth

Wed, 22 August 2018

Ingredients

• 4 fillet turbot 170g   
• 1 red chilli finely sliced
• 1 knob ginger finely sliced
• 4 spring onions finely
• 1 red pepper finely sliced
• 1 tablespoon of sesame oil, 2 tablespoons of light soy
• 4 baby Boc choy

Broth  

• Cooked egg noodle
• 300mls chicken stock
• 1 tablespoon garlic chopped
• 3 spring onion chopped finely
• 1 green chillies deseeded and chopped
• 1 knob ginger chopped
• Juice of 1 lime
• 1-tablespoon fish sauce
• 4 tablespoon chopped coriander
• 2 table spoons chopped mint

Method

1) For broth, bring the chicken stock to the boil.

2) In a separate small pot sauté the spring onion, garlic, ginger and chilli in a little oil until soft. Add the chicken stock, lime juice, noodles, coriander and mint bring to the boil and serve with the steamed turbot.

3) For the Turbot, place a piece of grease- proof paper on the bottom of your steamer basket.

4) Place the fillets of Turbot on the paper, neatly arrange the spring onion, ginger, pepper, red chilli on the top of the fillets, and drizzle with the sesame oil and light soy.

5) Arrange the Boc choy around the side of the steamer and steam for 5 to 6 minutes over a pot of boiling water.   

6) To serve, spoon the broth and noodles in a clean bowl, carefully lift the Turbot and Boc choy and place on top, finish with a little more fresh coriander.

7) Chef’s tip: This dish also works well with sea bream, mackerel or salmon. If you are using salmon allow 8-10 minutes for the salmon to steam.