Ginger and Shallot Fish with Coconut Rice

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Serves: 
4
Ingredients: 

1 tbs dry sherry
1 tsp caster sugar
1 tsp sesame oil
1 tbs light soy sauce
2 (about 150g each) firm white fish fillets
2cm piece of fresh ginger, peeled, cut into matchsticks
Steamed Asian greens, to serve
1 shallot, trimmed, thinly sliced diagonally
1 long fresh red chilli (optional), halved, deseeded, thinly sliced
2 cups of basmati rice washed
1 small can of coconut cream

Method: 

1. Combine the sherry, sugar, oil and half the soy sauce in a small bowl
2. Place the fish in a parcel of foil with baking paper underneath, top with the ginger and pour over the sherry mixture.
3. Using your multi coooker measuring cup, measure 2 cups of basmati rice, rinse well. Add this to the bottom of your multi cooker, add in small can of coconut
cream. Add extra hot water to your rice until it reaches above the level 2 mark inside your multi cooker bowl
4. Add the rack into the cooker, place the fish parcels into your steamer basket. Add the Asian greens on the sides of the parcel or onto top.
5. Close the lid, press steam function and 10 minutes.
Make sure your valve is on exhaust. Once fish is done drizzle over the remaining soy sauce and any juices from the bowl. Top with the shallots and chilli, if desired.

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