Steamed Fish Fillets with Chorizo Almond Crumble

by

Tenina Holder

POSTED March 19, 2021 (LAST UPDATED October 11, 2021)

Serves

6

Total Time

58mins

Calories

303

An original steamed fish recipe with amazing flavours. Call it healthy, call it crunchy, call it Christmas fare. So delicious and table pretty!

recipe-image

    INGREDIENTS


  • Chorizo icon
    Chorizo

    250 g (about 4 ¼)coarsely chopped

  • Green onion icon
    Green onion

    2 (about 30 g)sliced

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Lemon icon
    Lemon

    as neededsliced

  • Fresh parsley icon
    Fresh parsley

    as neededchopped

  • Whitefish filet icon
    Whitefish filet

    4 (about 4 g)

  • Lemon icon
    Lemon

    1 (about 58 g)sliced

  • Sea salt icon
    Sea salt

    as needed

  • Almonds icon
    Almonds

    100 g (about ¾ cup)

  • Umami paste icon
    Umami paste

    1 tablespoon (about 18 g)

  • Water icon
    Water

    1 L (about 4 ¼ cups)

    METHOD


  • 1. Pre-heat oven - 199°C
  • 2. Line the varoma dish with parchment paper
  • 3. Place whitefish filet on the varoma dish
  • 4. Add lemon to the fish
  • 5. Add sea salt to the fish
  • 6. Set aside
  • 7. Add almonds to a clean baking sheet
  • 8. Bake until toasted - 10 min, 199°C
  • 9. Add chorizo to the TM5 bowl
  • 10. Chop - approx 2 sec, speed 7
  • 11. Cook - approx 10 min, Varoma, gentle stir
  • 12. Then add green onion, umami paste and lemon to the TM5 bowl
  • 13. Add nuts to TM5 bowl
  • 14. Cook - approx 10 min, Varoma, gentle stir
  • 15. Chop - approx 5 sec, speed 6
  • 16. Transfer content of TM5 bowl to large mixing bowl
  • 17. Add water to the TM5 bowl
  • 18. Heat until boiling - approx 8 min, Varoma, speed 3
  • 19. Place fish your TM5
  • 20. Steam - approx 10 min, Varoma, speed 3
  • 21. Transfer fish to pie dish
  • 22. Add mixture to pie dish
  • 23. Bake until fragrant - approx 5 min, 199°C, high heat
  • 24. Garnish with lemon and fresh parsley

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