Wednesday, 13 July 2011

Asian Steamed Cod with Stir Fried Rice

Every so often I do a trip to an Asian supermarket and stock up on authentic storecupboard ingredients such as dark and light soy sauces, fish sauce, herbs & spices, Sake, noodles and pastes.  It's much cheaper then your local supermarket and these ingredients keep really well in your cupboard. 

The last time I went, I picked up a large bamboo steamer and I really do get my moneys worth from it!  If you don't have a bamboo steamer you can use a regular steamer or you can even bake in a foil parcel creating a steam effect in the oven.

You'll need for 2:
  • 2 x 130g cod loin
  • 4 spring onions, chopped
  • Handful of fresh coriander, chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp Sake
  • 2-3 tbsp light soy sauce
  • 2 tsp lazy ginger
  • 1 tsp lazy garlic
  • 1 tsp groundnut oil, or oil of your choice
  • Pinch of chilli flakes
  • Pack of pak choi
  • Half a punnet chestnut mushrooms
  • 125g brown basmatti rice, cooked and cooled

What to do:

On a plate place the cod loins.  Scatter over 1 tsp ginger, lime juice, sake, 1 tbsp soy sauce, a small handful of spring onions and a sprinkling of fresh coriander.  Place in the bamboo steamer over a pan of boiling water and steam for 7-8 minutes until the fish is opaque throughout.

At the same time as getting the fish on, heat the oil in a wok and stir fry the vegetables with the garlic, 1 tsp chopped ginger and chilli until beginning to colour.  Season using 1-2 tbsp of soy sauce.  Add the rice and stir continuously until the rice is fully heated through.  Sprinkle with the rest of the chopped coriander.

Carefully lift the cooked fish out and place on top of the rice.  Pour over any remaining juices from the steamer.

WeightWatchers ProPoints Per Serving: 11

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