Cooking Instructions
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Step 1
Finely chop the
Fresh Ginger (1 piece)
stalk, the piece of
Sesame Oil (15 mL)
and the
Reiswein (30 mL)
. Combine together with the
Lemongrass (1 stalk)
,
Granulated Sugar (4 g)
,
Pfeffer (1 pinch)
,
Chili (1)
,
Soja Sauce (30 mL)
, and
Sea Salt Flakes (6 g)
for the marinade and chill.
Step 2
Put the
Reis (200 g)
and
Water (250 mL)
in the porcelain dish and place it on the perforated cooking tray in the cold cooking space. Steam.
Step 3
Steaming 100°C for 10 Mins
Step 4
Cut the
Chili (1)
,
Spring Onions (2)
,
Koriander (1/2 bunch)
and
Fresh Ginger (1 piece)
into thin strips. Set the chilli, coriander and spring onion aside for garnishing the dish. Place the strips of spring onion on the stainless steel tray and lay the
Fisch (1.5 kg)
on top. Brush marinade on both sides of the snapper and scatter over the ginger.
Step 5
Put the stainless steel tray into the cooking space along with the rice. Continue to steam.
Step 7
Steaming 100°C for 14 Mins
Step 8
Wash the
salzen (to taste)
and cut the leaves from the stems. Drizzle over the
Bok Choy (2)
, season with
Sesame Oil (15 mL)
and place on the perforated cooking tray next to the rice. Continue to steam.
Step 10
Steaming 100°C for 6 Mins
Step 11
Heat the
Peanut Oil (75 mL)
and take the snapper out of the cooking space. Drizzle the peanut oil over the snapper, garnish it and serve with the rice and pak choi.
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