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Steamed Ocean Trout with Teriyaki & Edamame

Made in minutes and steamed to satisfaction, this Steamed Ocean Trout with Teriyaki & Edamame is a super healthy dish filled with flavour.
  • By Breville
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/steamed-ocean-trout-with-teriyaki-edamame.jpg
Ready Time
30 mins
Preparation
15 mins
Cooking
15 mins
Serves   2
ready_time
30 mins
Ready Time
15 mins
Preparation
15 mins
Cooking
  2
Serves
server

Ingredients

  • ¼ teaspoon sesame oil
  • 1 tablespoon grated ginger
  • 3 tablespoons mirin
  • 1½ tablespoons light soy sauce
  • Pinch caster sugar
  • ¼ teaspoon cornflour
  • ¼ teaspoon water
  • 2 Nori sheets
  • 100g frozen edamame beans in pods
  • 2 x 150g ocean trout portions
  • 2 tablespoons sesame seeds, toasted

Method

  1. Place the grated ginger and sesame oil into a small saucepan on a low heat for 2 minutes. Deglaze with the mirin, then add the soy sauce and caster sugar. Strain mixture through a sieve. Combine cornflour and water to make a paste then stir through the hot dressing.
  2. Place 1.2 litres of water into the cooking bowl.
  3. Place greaseproof paper on the steaming trivet with the 2 nori sheets on top (folded in half). Place the pieces of ocean trout onto the nori sheets and arrange the frozen edamame beans around the trout.
  4. Drizzle some of the teriyaki dressing onto the fish and sprinkle with some sesame seeds. Place the steaming trivet into the slow cooker then place the lid on the cooking bowl and lock into place.
  5. Use the MENU button to select the STEAM function and adjust the timer to 14 minutes. Select POWER/START to start steaming.
  6. When complete, carefully remove the lid and steaming trivet from the slow cooker.
  7. Use a spatula to carefully lift the nori sheet and trout from the trivet and place onto a serving plate. Drizzle the teriyaki dressing on the trout and sprinkle with the toasted sesame seeds. To remove the edamame beans from the pods, squeeze slightly and split the side of the pod open. Serve with white rice.

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Guest Tuesday, 22 October 2019
 
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