Chinese-Style Citrus Steamed White Fish & Tofu
with Rice, Sesame Greens & Crispy Shallots
- Wheat
- Gluten
- Fish
- Soy
- Sulphites
- Sesame
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Crustaceans
- Gluten
Taking inspiration from Guangxi-style steamed chicken, tonight's dinner delicately steams dory in a vibrant citrus glaze infused with ginger, garlic and a tangy fish sauce and rice vinegar blend. Served over fluffy jasmine rice alongside sesame-tossed Asian greens, fresh mint and a crunch of crispy shallots, this Chinese-inspired dish delivers a bright, restaurant-quality meal in effortless fashion. We’ve replaced the mint in this recipe with coriander due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Jasmine rice
2
Asian Greens
½
Orange
2
Garlic
1
Fresh Chilli
1 packet
Ginger Paste
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
1 sachet
Vegetable Stock Powder
280 g
Smooth Dory Fillets
(Contains: Fish)
1 sachet
Coriander
1 packet
Crispy Shallots
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
sesame oil
(Contains: Sesame)
Nutrition
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, slice Asian greens into quarters lengthways.
- Zest orange to get a pinch. Halve orange.
- Finely slice garlic and fresh chilli (if using).
- Cut Asian marinated tofu into 2cm chunks.
- In a small microwave-safe bowl, microwave garlic, chilli and ginger paste (see ingredients) with a drizzle of olive oil in 10 second bursts, until fragrant.
- In a small bowl, combine orange zest, garlic and ginger oil, fish sauce & rice vinegar mix, vegetable stock powder, the soy sauce, a generous squeeze of orange juice and a splash of water.
- Remove smooth dory fillets from packaging and pat dry with paper towel.
- Place large squares (30cm) of aluminium foil onto an oven tray (one per person). Fold up the sides of each foil square slightly to create a shallow rim.
- Divide dory fillets between the squares and spoon the sauce mixture over the fish and fold in the foil to form parcels.
- Place wrapped fish on a lined oven tray. Bake until cooked through, 12-14 minutes.
- While the fish is baking, heat a large frying pan with a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.
TIP: The fish will steam inside the foil parcels so make sure you fold them tightly!
- When the fish has 5 minutes remaining, add Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave on high until just tender, 2-3 minutes.
- Drain any excess liquid, then drizzle with the sesame oil and season with salt and pepper. Cover to keep warm.
- Divide the jasmine rice and sesame Asian greens between plates.
- Open up the foil parcels and top the rice with the Guangxi-style citrus steamed smooth dory. Spoon over any remaining baking juices. Top with tofu.
- Garnish with crispy shallots and tear over coriander to serve. Enjoy!
