Steamed Thai Red Haddock

 
 
 

Ingredients (10 portions)

Amount Measure Name
1.2 kg1.2kgHaddock
150 g150gKnorr Blue Dragon Thai Red Curry Paste 1.1kg 
30 g30gGinger fresh
100 g100gSpring onions
100 g100gRed peppers diced
1 kg1kgBaby leaf spinach
150 ml150mlKNORR Knorr Vegetable Clear Bouillon
5 g5gParsley

Our products used in this recipe

Preparation

Advance preparation:
Pre heat the steamer/combi and prepare 10 large foil or parchment squares for steaming the fish.

Method
1. Wash, dry and trim the fish, remove any bones, lightly rub with the Thai red paste on both sides. Top
with the ginger, spring onions and peppers. Wash, pick and chop the spinach ensuring clear from grit.
2. Make up the bouillon as per manufacturers instructions using 25g to 1ltr.
3. Divide the spinach into 10 even portions, place in the centre of a foil or parchment square spoon in 1
tablespoon of fish bouillon (15ml) and top with the marinated haddock. Seal the foil or parchment so
as to create a vacuum for the fish and spinach to cook in.
4. Place on a steamer tray, sealed side facing up, 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 each sealed pouch, unopened, as required.

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 Thai Red Haddock contains

Reference Intakes for Adults

of an adults guideline daily amount

 
recipe number: 1-EN-139758 recipe code: R0036388
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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