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Posts Tagged ‘Tenderstem broccoli’

Whole Steamed Sea Bass with Soy

Posted in Asian, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 31 May 2026| Leave a Comment »

A nice healthy dish with lots of flavour going on, perfect for when you pick up a whole sea bass. Serve with some steamed basmati.

Wine Suggestion:We find that lighter, youthful fruity whites with a zippy freshness work well with these steamed, aromatic fish dishes. Something like Villa Wolf’s Pinot Blanc from the Pfalz in Germany which has charming white peach and citrus fruit flavours. Super light and juicy with a zippy refreshing finish we love this super summery wine.

Whole steamed sea bass with soy – serves 2

  • 1 sea bass, about 400g, gutted and scaled
  • 200g tenderstem broccoli, halved lengthways
  • 2 tbsp dark soy sauce
  • 2 tbsp shaoxing rice wine
  • 1 tbsp toasted sesame oil
  • 1 tsp caster sugar
  • 2 cloves of garlic, thinly sliced
  • 1 thumb-size piece of ginger, thinly sliced
  • a handful of coriander stalks
  • 1 carrot, peeled into thin strips
  • ½ a small cucumber, peeled into thin strips
  • 2 tbsp rice vinegar
  • 1 red chilli, thinly sliced
  • 2 scallions, thinly sliced
  • basmati rice, to serve

Heat the oven to 180C/160C fan/gas 4.

Make 3 slashes in the fish with a sharp knife.

Cut two large pieces of baking paper big enough to completely fit and seal in the fish and broccoli. Place the sheets on top of one another on a large baking sheet and lay the fish in the middle. Scatter around the broccoli.

Mix together the soy sauce, shaoxing , sesame oil and sugar and pour over the fish. Stuff the belly of the fish with the ginger and garlic and a handful of coriander stalks. Season the fish and wrap the parcel up tightly to seal. Cook in the oven for 18-22 minutes (start checking at 18 minutes – the fish is done when it is coming away from the bone or when the internal temperature reaches 60C).

Meanwhile, put the carrot and cucumber strips into a bowl with the rice vinegar and some seasoning, and toss. Leave to pickle for 20 minutes.

When the fish is cooked, open up the parcel and top with the pickled carrot and cucumber strips, sliced red chilli and scallions. Serve with rice.

(Original recipe by Adam Bush in Olive Magazine, January 2022.)

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Baked Salmon Parcels with Ginger, Soy, Honey, Toasted Sesame Seeds & Broccoli

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , on 7 March 2020| 2 Comments »

Baked salmon parcels with ginger, soy, honey, toasted sesame seeds & broccoli

We love a simple salmon recipe and this one, by Neven Maguire, is particularly handy as it’s all cooked in a tidy parcel in the oven. Serve with steamed rice with a some scallions sprinkled over.

Wine suggestion: delicious with a good, dry Riesling like Weingut Korrell’s Slice of Paradise from the Nahe in Germany which has a delicate dance of fruit, aromatics and a wonderful core of bright acidity and texture.

Soy and honey salmon parcels with tenderstem broccoli – serves 4

  • 2 tbsp toasted sesame seeds (just toast them gently in a dry frying pan)
  • 2 tbsp light soy sauce
  • 2 tbsp clear honey
  • juice of a lime
  • 1 garlic clove, crushed
  • rapeseed oil, for brushing
  • 4 x 100g salmon fillets, skin and bones removed
  • 250g tenderstem broccoli, trimmed
  • 2.5cm piece of ginger, peeled and cut into matchsticks
  • steamed basmati rice, to serve
  • finely chopped scallions, to serve

Preheat the oven to 200C/400F/Gas 6.

Whisk the sesame seeds, soy sauce, honey, lime juice and garlic together in a bowl, then set aside.

Cut out 4 squares of tin foil about 50cm square. Brush the foil with oil and put a piece of salmon in the middle of each one.

Blanch the broccoli for a minute, then drain and refresh in iced water.

Sprinkle the ginger over the salmon, then divide the broccoli between each parcel. Spoon over the soy sauce mixture and drizzle each piece of fish with about ½ tsp of oil. Fold the edges of the foil together to seal and place them on a baking tray.

Cook the parcels in the oven for 10 minutes or until the salmon is just cooked. You can leave it for a bit longer if you prefer your salmon well done but we wouldn’t recommend it.

Serve the parcels with a large bowl of rice sprinkled with the scallions.

(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)

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Creamy Italian Sausage & Broccoli Ragù

Posted in Food, Italian, tagged , , , , , , , , , on 7 January 2018| 2 Comments »

Ragu di salsicce e broccoletti

This simple dish satisfied the cravings we get at this time of year for lots of greens. We thought the suggestion of serving it with rice, rather than pasta, a bit unusual but it was perfect. Seek out top-quality Italian pork sausages if you can. We can buy them fairly easily now in Dublin but have been known in the past to beg the local Italian restaurant to sell us some – so  you could try that tactic if they’re not readily available where you are.

Wine Suggestion: This is a characterful dish so the wine you choose needs to have character and presence to match. We opened a MorisFarms Mandriolo, a fresh and vibrant blend of mostly Sangiovese with some Cabernet Sauvignon, Syrah and Petit Verdot from the Maremma in Tuscany. Being typically Italian the fresh acidity cut through the richness of this dish and proved a delightful match: we couldn’t determine if the hints of fennel came from the wine or the Italian sausages used … or maybe both.

Ragú di salsicce e broccoletti – Creamy sausage & broccoli ragú – serves 4

  • 200g long grain rice
  • 4 tbsp olive oil
  • 4 scallion, roughly chopped
  • a few sprigs of thyme
  • 6 good-quality Italian pork sausages, removed from their skins
  • 200g tenderstem broccoli, chopped into 1 cm pieces
  • 50ml white wine
  • 1 tbsp vegetable stock powder
  • 100ml crème fraîche
  • 30g Parmesan, grated (to serve)

Steam the rice in a rice cooker or according to the instructions on the pack.

Heat the olive oil in a large frying pan and fry the scallions and thyme leaves for a couple of minutes.

Break up the sausage meat with your fingers,  add to the frying pan and cook for another 5 minutes.

Add the broccoli pieces and continue to cook for 3 minutes.

Pour in the wine and cook for another couple of minutes, then stir in the stock powder and crème fraîche. Season with salt and freshly ground white pepper.

Serve the ragù over the rice and sprinkle with freshly grated Parmesan cheese.

(Original recipe from Pronto! by Gino D’Campo, Kyle Books, 2014.)

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