Dinner
Steamed Fish With Nam Jim
Serves 4
Steamed Fish With Nam Jim
Serves 4
Light, zesty, and packing a punch of flavour, this Steamed Fish with Nam Jim is your midweek dinner hero. Perfectly cooked in the Cuisinart Combo steam + convection oven, the fish comes out moist, tender, and infused with citrus, ginger, and sesame goodness. Add a fiery, tangy Nam Jim dressing, and suddenly you’ve got restaurant-quality Thai flavours without leaving home. Pair it with steamed greens like bok choy, beans, and broccolini for a vibrant plate that’s as nourishing as it is delicious.
Simple prep, quick steam, and a guaranteed flavour explosion—this is fresh, fuss-free dining at its best.
Simple prep, quick steam, and a guaranteed flavour explosion—this is fresh, fuss-free dining at its best.
Ingredients
- Place 4 rows of lemon on the base of the pan. Place fish on top of lemon. Spread ginger paste evenly on top of fish. Season with salt and pepper. Drizzle with sesame oil.
- Thinly slice white part of green onion diagonally and sprinkle over fish. Shred remaining onions and place in a bowl of iced water for garnish.
- Place baking pan in combo steam + convection oven in rack position 2. Select steam function set at 100C and cook for 30 minutes or until cooked through and firm to touch. Thickness of fish will alter cooking time.
- Place fish on serving plates. Drizzle with nam jim. Garnish with shredded onion and chilli. Serve with steamed vegetables.