Ginger and Kecap Manis Steamed Fish
Photography Manja Wachsmuth.
I’ve had my lightweight, 3-stacker metal steamer for more than 15 years and it’s wide enough to take one dinner plate on each level.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
Sauce
2 tablespoons kecap manis
1 teaspoon cornflour
1 tablespoon oyster sauce
2 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, crushed
pinch chilli flakes
To serve
hot, cooked brown rice
200 grams green beans, cooked
1 mango, thinly sliced
1 red onion finely sliced
chopped roasted cashew nuts, fresh coriander and lime wedges
METHOD
Sauce: Stir the kecap manis and cornflour together until smooth, then add the remaining ingredients.
Lightly oil the plates and place in your steamer. Cut the fish fillets to fit in a single layer. Spread the sauce evenly over the top of the fish. Cover the steamer and cook for 5–7 minutes depending on the thickness of the fillets.
To serve: Divide the rice between bowls. Place the fish on top and spoon over the juices from each plate. Add the beans, mango, onion, cashew nuts, coriander and the lime wedges.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.