I took the day off yesterday, we’ve had a big party weekend. Too much junk food. All of which culminated in First Born having a major food colouring induced meltdown this afternoon. Most unattractive.

Anyway, I’m back on track now and I’m loving the ease and simplicity of fish steamed in the varoma. Particularly the way I can do the fish, veg and sauce all in one go. Minimal dishes makes for a happy Dani.

Red Snapper and Coconut
1 red snapper, cleaned and scaled
1/2 coconut removed from shell
1 orange cut into segments
1 bunch spring onions, sliced
1 small red chillies
1 tablespoon cornflour
Bunch Chinese broccoli

To cook in thermomix:
Crack open coconut, keep milk. Cut meat into smallish chunks.
Slit sides of fish, not too deeply. Put orange into fish’s belly. Place in varoma.
Put coconut milk, coconut and chilli in the thermomix bowl. 10 seconds on speed 7. Add spring onions, cornflour and 750ml water. Put Varoma in position. Cook for 25 minutes at varoma temperature on speed 2. Add Chinese broccoli to varoma for last 2 – 3 minutes of cooking. Serve fish on top of Chinese Broccoli and top with coconut sauce.

To Cook Conventionally:
Crack open coconut, keep milk. Cut meat into smallish chunks and grate or shred in food processor. Cut chilli into very small pieces.
Slit sides of fish, not too deeply. Put orange into fish’s belly. Wrap in foil and place on wire rack over baking dish of water. Cook in moderate oven for 25 – 30 minutse or until fish is cooked through. Put coconut milk, coconut, 500ml water, spring onions, cornflour and chilli in small saucepan. Heat, stirring continuously until slightly thickened.
Serve fish on top of Chinese Broccoli and top with coconut sauce.