Rugger Snapper, Bream, Whiting, Trevally, Mulloway, Sweetlip, Perch
Steamer, or other perforated container, such as a colander, over a saucepan.
- 4 x 100 gms fish fillets or cutlets
- 300 ml Fish Stock
- 150 ml cream
- 1/2 tablespoon freshly chopped chives
- 1/2 tablespoon freshly dill
- Selection of baby vegetables
Steaming is the easiest method of cooking fish quickly without the addition of any fats. All that is needed is a little boiling water in the bottom of a saucepan, a colander or bamboo steamer sitting over the water, and a tight fitting lid or enough aluminium foil to seal in the steam.
Quarter-fill a saucepan with water and bring it to the boil. Place the fish fillets in a steamer or other perforated container, over the saucepan. Fit a lid, or cover with foil, and steam for about 3 minutes for fillets, 4 to 5 minutes for cutlets, and 5 minutes for a whole small fish. The fish should cook thoroughly without turning. When the fish is cooked, the flesh should be firm to the touch. Then carefully remove from the steamer.
In a small saucepan, bring the Fish Stock to boil and cook the baby vegetables in the hot stock. This should only take a few minutes. Remove the vegetables from the stock and keep them warm. Continue to boil the stock for a few minutes to reduce it slightly. Add the cream, chives and dill to the fish stock and stir. Place the fish on a plate, surround it with vegetables, and then spoon the sauce over the top.
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