Vietnamese Steamed Fish with Purple Dawn Kumara

Vietnamese Steamed Fish with Purple Dawn Kumara

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 24, 2018.
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Ingredients

Kumara

  • 600g purple dawn kumara
  • 1 Tbsp GF sweet chilli sauce

Fish

  • 2 courgettes
  • 1 baby bok choy
  • 450g market fish

Sauce

  • 2 spring onions (white part only)
  • 40g Vietnamese paste
  • 1 tsp brown sugar
  • 1 Tbsp GF fish sauce
  • 1 tsp sesame oil
  • Juice of ½ lemon
  • ¼ cup GF chicken stock
  • Pinch of chilli flakes (optional, adults)

To Serve

  • 2 spring onions (green part only)
  • 1 tomato
  • ½ lemon
  • 3 Tbsp coriander

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a large oven dish (measuring about 20 x 30cm). Cut kumara into 1cm wedges and toss on prepared tray with sweet chilli sauce and a drizzle of oil. Season and roast for 20-25 minutes, until tender. Turn once during cooking.
  2. Peel courgettes into ribbons and thinly slice cores; thinly slice bok choy leaves and stalks, leaving stalks and leaves separate. Evenly place courgettes and bok choy stalks in bottom of oven dish.
  3. Pat fish dry and cut any larger fillets in half. Arrange on top of veggies in oven dish in a single layer and season. Thinly slice both measures of spring onions and keep separate. In a medium bowl, combine all sauce ingredients.
  4. Pour sauce over fish and veggies and cover with foil. Bake for about 15 minutes on rack above kumara, until fish is cooked through. Remove from oven, remove foil and scatter with sliced bok choy leaves to wilt.
  5. While fish cooks, dice tomato 1cm; cut lemon into wedges; chop coriander.
  6. To serve, divide kumara between bowls and top with Vietnamese steamed fish and veggies and any sauce. Garnish with tomato, spring onions and coriander. Squeeze over a wedge of lemon.

Nutritional Information

Energy 1562 kj
373 kcal
Protein 24.8g
Carbohydrate 40.6g
Fat 11.9g