Steamed fish is wearing a soft blend of French style mixed vegetables. Apparently Asian seasonings make fish taste better and fresher. Enjoy while warm, nutrient-rich fish dish could be serving a special dinner.
ingredients:
Ratatouille:
50 ml olive oil
10 g garlic, chopped
10 g ginger, chopped
1 stalk rosemary
1 stalk thyme
40 g chopped red bell pepper
40 g chopped green pepper
40 g chopped yellow bell pepper
40 g of chopped tomatoes
40 g of chopped zucchini
40 g of chopped eggplant
10 g thai basil
Fish Soup:
600 ml chicken stock
10 g of chopped onion
200 g of fish bones
80 g young ginger, finely sliced
50 ml tamarind water
4 cherry tomatoes, cut
20 g of ginger sliced
80 g lemongrass
20 g lime leaves
100 ml of tomato juice
Tamarind Sauce:
50 g thai fish sauce
10 g brown sugar
50 ml of acidic water of Java
10 ml lime juice
fields:
300 g fillet of cod, discarding skin
20 g ginger, thinly sliced
20 green onions, thinly sliced
20 g romanesco florets
20 g white radish baby
4 pieces of leather to know
thinly sliced red peppers
thinly sliced green onion
How to make:
Ratatouille: Saute garlic and spices until fragrant.
Enter the vegetables, stirring until wilted.
Add 150 ml of broth, simmer until wilted. Lift.
Fish Soup:
Place fish in a pan, put water and bring to a boil.
Add tamarind juice and ginger, simmer for 20 minutes. Lift.
Take half of the broth, simmer with tomatoes and ginger and lift.
Tamarind Sauce: Boil the remaining broth with tamarind water, fish sauce, lime juice ¾ to live parts.
80 g fish pieces, put in heat-resistant container. Give ginger, scallions, and a little broth.
Steam for 7 minutes until cooked. Lift.
Presentation: ratatoille put in a bowl.
Give sauce, tamarind sauce and place the fish on it.
Garnish with the skin out, peppers and scallions.
Serve immediately.
For 4 people
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