A one "pot" wonder when you want something simple, quick and tasty. When I was throwing this together for dinner I wasn't intending to blog it but it turned out so well I wanted to keep a record of it so that I could add it to our regular dinner schedule!
4 thin toothfish steaks (approx 150-180g each)
45g light soy sauce
15g sake or chinese rice wine
1 tsp sugar
uncooked rice (up to 2 cups)
1 spring onion or a couple of garlic chives
1. Place fish in shallow bowl / casserole dish.
2. Place soy sauce, mirin, sake and sugar in TM bowl. Mix for 20 seconds on speed 2. Pour over fish to marinate (at least 10 minutes). No need to rinse the TM bowl.
3. Whilst the fish is marinating, wash rice and place in steamer basket; wash broccoli, chop into florets and place in Varoma bowl.
4. Put a sheet of baking paper onto the Varoma tray.
5. Place fish in one layer onto the baking paper. Reserve marinade.
6. Place rice in steamer basket in TM bowl. Add 900g water.
7. Put TM lid in place. Place Varoma bowl, Varoma tray and Varoma lid on top of TM. Steam at Varoma temperature for 16 minutes, speed 4.
8. Remove rice.
9. Check whether fish is cooked (will be cooked when the flesh is opaque and a butter knife slides easily into it), otherwise cook for a few more minutes (this is not an exact science as cooking time will vary depending on the thickness of the steak and how cold it was before you started cooking it).
10. At the same time check whether broccoli is cooked to your liking, otherwise cook for longer until cooked to your liking. Again, not an exact science. Depends on how big you cut the florets and how crisp / tender you like it.
11. When vegetables and fish are cooked, set aside. Add reserved marinade to the bowl with 50mls water and chopped spring onions or garlic chives. Mix at 100C for 4 minutes on speed 2. Pour over fish.
12. Serve fish, rice and broccoli together. Enjoy!
Variations: Try it with salmon steaks or fillets. Swap the broccoli for spinach, cabbage or beans or any combination of them.