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.
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.
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.
Photo: bauersyndication.com.au