MID-WEEK DINNERS are a groan-inducing chore. Time is thin and inspiration usually in equally short supply. Before you fall back on a take-out option you’ll regret later, though, salvation is here in the form of star chef, Matt Moran.
The celebrated culinary icon behind Sydney’s acclaimed Aria restaurant has teamed up with Ninja Kitchen to deliver some quick and tasty midweek meals, beginning here with Steamed Murray Cod with ginger & shiitake broth.
The best part? You can whip this one up courtesy of the new Ninja Combi 14-in-1 Multicooker in just 25 minutes, leaving you plenty of time to get the kids in bed and hit the couch. You’re welcome.
Steamed Murray cod with ginger & shiitake broth
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
Fish & Greens:
- 4 x 180g Murray cod fillets, deboned and skin removed
- 3 sprigs bunch shallot, finely sliced
- ½ bunch coriander, leaves picked
- ½ bunch shiso, leaves picked
- 1 bunch gai lan, washed, ends trimmed
- 1 bunch bok choy, washed and cut into quarters
Ginger & Shiitake Broth:
- 3 coriander roots
- Peel of ½ orange
- ½ chilli, halved
- 1 cinnamon quill
- 1 star anise
- 3 dried shiitake mushrooms
- 5g ginger, roughly chopped
- 80ml light soy sauce
- 1 tbsp mirin
- 1 tbsp sherry vinegar
- 50g caster sugar
- 50ml rice wine vinegar
- 500ml chicken stock
Steamed Rice:
- 400g jasmine rice
- 700ml water
Method
To cook the rice, turn your Ninja Combi to steam and set timer for 18 minutes and allow to pre-heat. Once the Combi is heated, place the rice into the Combi pan, add the water, season with a pinch of salt. Cook for 10 minutes.
For the ginger & shiitake broth, place all ingredients into a saucepan and bring to a simmer. Turn off the heat and allow to steep for 20 mins before straining.
Trim the gai lan stems. Remove the outer leaves from the bok choy and cut into quarters.
Place the prepared Murray cod fillets on one half of the Bake tray. On the other half, place the prepared gai lan and bok choy, season with salt. When the rice has 8 minutes remaining, place the Murray cod and greens into the Combi and allow to cook for the remaining time.
Reheat the ginger & shiitake broth.
To serve, place the steamed bok choy and gai lan into a serving bowl and place the fish on top, garnish with the coriander, shallot and shiso. Pour the hot ginger and shiitake broth over the fish and serve.
