Asian Spicy Steamed Seabass
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Piece
From Scratch
Stage 1
100 °C
- Steam
- 00:11 | -
- 1
R E C I P E
| 50 | g | Coriander |
| 1 | pcs | Lemongrass |
| 20 | g | Chili Padi (Red) |
| 40 | g | Garlic |
| 20 | g | Ginger |
| 10 | g | Kaffir Lime Leaf |
| 20 | g | Lime juice |
| 4 | tbs | Light SoySauce |
| 2 | tbs | Fish Sauce |
| 1 | tbs | Caster Sugar |
| 5 | g | White Pepper Poder |
| 50 | ml | Water |
| 1 | pcs | Seabass (700g) |
| Ingredients | ||
| Blended Asian Marinate Sauce - Blend all ingredients until it is coarse and watery - It can be kept in the fridge and served cold |
| 1. Food Preparation |
| Preheat the combi oven to 100°C Seabass - descale and fillet the fish to “butterfly“ so that the fish can be plated nicely - Steam the fish in Convotherm oven for 11mins (approx.) - After the fish is cooked, evenly spread the fish with the Asian Marinate sauce and it is ready to be served. |
| 2. Cooking Instruction |
| 1 pcs/ for 2 pax you can garnish with corriander/springonion |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
