MARITIMO MASTERCLAS­S

We’ve part­nered with Maritimo for a se­ries of delectably sim­ple, yet inspiring recipes that’ll have have you and your guests sali­vat­ing with an­tic­i­pa­tion.

trade a boat - - CONTENTS - Matt Hart Anna Shep­herd RECIPE IM­AGES

METHOD

1. Cut gin­ger, man­darin peel, spring onions and gar­lic into strips. Mix to­gether and put half of mix­ture into the fish stom­ach cav­ity, re­serve the re­main­der for fin­ish­ing of the dish.

2. Put the fish into a steamer basket and steam for ten min­utes.

3. Cook Bok Choy in rapidly boil­ing wa­ter for 45 sec­onds and drain well, then gen­tly mix the Bok Choy and oys­ter sauce to­gether.

4. Lay down the cooked fish, then place the steamed Bok Choy on top. Place the re­main­der of gin­ger, man­darin, spring onions and gar­lic mix on top of the fish, driz­zle with soy sauce and sprin­kle with freeze dried man­darin pieces.

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