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Recipe for Steamed White Fish with Mango, Chilli, Lime, Pok Choi and Pickled Cucumber

Recipe for Steamed White Fish with Mango, Chilli, Lime, Pok Choi and Pickled Cucumber

Steamed White Fish with Mango, Chilli, Lime, Pok Choi and Pickled Cucumber

INGREDIENTS

Serves 4 as a starter / 2 main courses

500 g firm white fish – Cape salmon, yellowtail, silvers, panga, stumpnose

salt

Szechuan pepper

 

4 mini pok choi heads

 

METHOD

Make pickled cucumber and mango salsa (recipes below) before starting with the fish.

Set a steaming basket over simmering water.

Cut the fish into 4 evenly sized pieces.

Season with salt and Szechuan pepper.

Place the fish and the pok choi into the basket for roughly 7 minutes.

Once the pok choi and fish are cooked, remove from the basket.

Arrange the pok choi and pickled cucumber (see recipe below) on a plate, the steamed fish on top, followed by the tangy mango salsa (see recipe below).

Serve immediately and preferably with a glass of 2019 Leopard's Leap Chenin Blanc!

 

Pickled cucumber

½ cup sugar

1 cup vinegar

2 star anise

1 teaspoon crushed coriander seeds

 ½ cucumber, medium-sized (cut into thin ribbons)

Place the sugar, vinegar and spices into a pot. Dissolve the sugar and bring to the boil. Once boiling, pour the hot stock, along with the spices, over the cucumber and leave to cool before use.  

Tangy mango salsa 

2 mangos

4 tbsp lime juice

4 tbsp fish sauce

1 chili chopped

handful chopped coriander

Cut mangos into cubes. Add all the remaining ingredients and mix carefully.

 

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