There’s nothing like serving up a humble but classic whole fish at a family occasion. The addition of soy and chilli permeate the tender steamed fish with a savoury, spicy kick, while greens add a healthy finishing touch to the dish.
- ⅓ cup (75 g) jasmine rice
- Cooking-oil spray
- 2 whole baby bream (480 g), cleaned
- 3 cm (1¼ inch) piece fresh ginger (15 g), cut into matchsticks
- 2 green onions (scallions), sliced thinly
- 1 stalk celery (150 g), trimmed, cut into matchsticks
- 1 carrot (180 g), cut into matchsticks
- ¼ cup (60ml) Japanese soy sauce
- 175 g (5½ ounces) broccolini
- 2 tbsps sweet chilli sauce
- ⅓ cup loosely packed fresh coriander leaves (cilantro)
Bring medium saucepan of water to the boil, gradually add rice; boil, uncovered, about 20 mins or until rice is tender, drain.
Meanwhile, spray two sheets of foil, large enough to enclose fish, lightly with cooking oil. Place fish on foil, season; fill cavities with half the ginger, onion, celery and carrot. Drizzle fish with soy sauce; top with remaining ginger, onion, celery and carrot.
Fold edges of foil to enclose fish; place fish parcels on oven tray. Bake about 15 mins or until fish is cooked.
Meanwhile, boil, steam or microwave broccolini until tender; drain.
Drizzle fish with sweet chilli sauce, sprinkle with coriander. Serve with rice and broccolini.