Steamed Laksa Haddock

 
 
 

Ingredients (10 portions)

Amount Measure Name
1.2 kg1.2kgHaddock
350 g350gKnorr Blue Dragon Laksa Curry Paste 1.1kg
20 g20gLemongrass
10 g10gLime zest
100 g100gSpring onions
100 g100gYellow peppers
1 kg1kgPak Choi
5 g5gParsley

Preparation

Advance preparation:
Pre heat the steamer/combi.

Method
1. Wash, dry and trim the fish, remove any bones, lightly rub with the Thai red paste on both sides. Top
with the lemongrass, lime leaves, spring onions and peppers. Wash, pick and chop the pak choi
ensuring clear from grit.
2. Make up the bouillon as per manufacturers instructions using 25g to 1ltr
3. Divide the pak choi into 10 even portions in a steamer gatronon tray. Top with the marinated and
garnished haddock. Cling film the tray.
4. Place in the prepared steamer and steam cook for 12 -15 minutes or until the fish is thoroughly
cooked.
5. Remove from the steamer and serve centre of plate.

Service Hint
Serve with boiled new potatoes and a mixed salad.

Handy Hint
The haddock can be exchanged for any fish.

Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.

Reference Intakes for Adults

Each Serving of Steamed Laksa Haddock contains

Reference Intakes for Adults

of an adults guideline daily amount

 
recipe number: 1-EN-139396 recipe code: R0036271
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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