|150||g||Knorr Blue Dragon Thai Red Curry Paste 1.1kg|
|100||g||Red peppers diced|
|1||kg||Baby leaf spinach|
|150||ml||KNORR Knorr Vegetable Clear Bouillon|
Pre heat the steamer/combi and prepare 10 large foil or parchment squares for steaming the fish.
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
Each Serving of Steamed Thai Red Haddock contains
of an adults guideline daily amount