Beautifully steamed ginger-marinated dorado sits atop tender noodles loaded with carrots, cabbage, spring onions, soy sauce, and sesame oil. Light, fresh and oh-so tasty! Drizzled with an easy homemade chilli oil, this dinner offering truly is a taste sensation!
Ginger Steamed Dorado
Ginger Steamed Dorado
with noodles, homemade chilli oil & spring onions
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cabbage
- Dorado Fillet
- Dorado Fillets
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Julienne Carrot
- Low-Sodium Soy Sauce
- Peanuts
- Sesame Oil
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 10ml of water, and 5ml of a sweetener of choice. Add the dorado fillet and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAM MACHINE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the dorado fillet from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam for 8-10 minutes, flipping the dorado halfway. Alternatively, use a steamer if you have one. On completion, the dorado should be cooked through.
HOMEMADE CHILLI OIL
Place the sliced chilli and the remaining garlic and ginger in a heat-proof bowl. In a deep pan, heat up 15ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour the oil over the chilli mixture. Set aside for serving.
LOADED NOODLES
When the noodles are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and the spring onion whites and fry for 2-3 minutes until the cabbage is slightly wilted. Add the reserved marinade and leave to simmer for 1-2 minutes until starting to bubble. Add the julienne carrots and the cooked noodles. Toss until fully combined. Season to taste.
DORADO DINNER!
Make a bed of the loaded noodles. Top with the steamed dorado. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped Peanuts. Stunning, Chef!
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 20ml of water, and 10ml of a sweetener of choice. Add the dorado fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAM MACHINE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the dorado fillets from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam for 8-10 minutes, flipping the dorado halfway. Alternatively, use a steamer if you have one. On completion, the dorado should be cooked through.
HOMEMADE CHILLI OIL
Place the sliced chilli and the remaining garlic and ginger in a heat-proof bowl. In a deep pan, heat up 30ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour the oil over the chilli mixture. Set aside for serving.
LOADED NOODLES
When the noodles are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and the spring onion whites and fry for 2-3 minutes until the cabbage is slightly wilted. Add the reserved marinade and leave to simmer for 1-2 minutes until starting to bubble. Add the julienne carrots and the cooked noodles. Toss until fully combined. Season to taste.
DORADO DINNER!
Make a bed of the loaded noodles. Top with the steamed dorado. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped Peanuts. Stunning, Chef!
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 30ml of water, and 15ml of a sweetener of choice. Add the dorado fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAM MACHINE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the dorado fillets from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam for 10-12 minutes, flipping the dorado halfway. Alternatively, use a steamer if you have one. On completion, the dorado should be cooked through.
HOMEMADE CHILLI OIL
Place the sliced chilli and the remaining garlic and ginger in a heat-proof bowl. In a deep pan, heat up 45ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour the oil over the chilli mixture. Set aside for serving.
LOADED NOODLES
When the noodles are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and the spring onion whites and fry for 3-4 minutes until the cabbage is slightly wilted. Add the reserved marinade and leave to simmer for 2-3 minutes until starting to bubble. Add the julienne carrots and the cooked noodles. Toss until fully combined. Season to taste.
DORADO DINNER!
Make a bed of the loaded noodles. Top with the steamed dorado. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped Peanuts. Stunning, Chef!
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 40ml of water, and 20ml of a sweetener of choice. Add the dorado fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAM MACHINE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the dorado fillets from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam for 10-12 minutes, flipping the dorado halfway. Alternatively, use a steamer if you have one. On completion, the dorado should be cooked through.
HOMEMADE CHILLI OIL
Place the sliced chilli and the remaining garlic and ginger in a heat-proof bowl. In a deep pan, heat up 60ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour the oil over the chilli mixture. Set aside for serving.
LOADED NOODLES
When the noodles are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and the spring onion whites and fry for 3-4 minutes until the cabbage is slightly wilted. Add the reserved marinade and leave to simmer for 2-3 minutes until starting to bubble. Add the julienne carrots and the cooked noodles. Toss until fully combined. Season to taste.
DORADO DINNER!
Make a bed of the loaded noodles. Top with the steamed dorado. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped Peanuts. Stunning, Chef!
Frequently Asked Questions
What is the preparation time for Ginger Steamed Dorado?
The preparation time for Ginger Steamed Dorado with noodles, homemade chilli oil & spring onions is between 20 and 35 minutes.
What is the total time required to make Ginger Steamed Dorado with noodles, homemade chilli oil & spring onions?
The total time required to make Ginger Steamed Dorado with noodles, homemade chilli oil & spring onions is between 30 and 50 minutes.
How many servings does Ginger Steamed Dorado provide?
4 servings
What are the main ingredients in Ginger Steamed Dorado?
Cabbage, Dorado Fillet, Dorado Fillets, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Julienne Carrot, Low-Sodium Soy Sauce, Peanuts, Sesame Oil, Spring Onion, Spring Onions
What is the nutritional information of Ginger Steamed Dorado?
Calories: 804, Carbs: 63 grams, Fat: grams, Protein: 39.4 grams, Sugar: 8.7 grams, Salt: 1482 grams
How do I prepare Ginger Steamed Dorado?
MARINATION STATION: Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 20ml of water, and 10ml of a sweetener of choice. Add the dorado fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes. OODLES OF NOODLES: Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. LOADED NOODLES: When the noodles are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and the spring onion whites and fry for 2-3 minutes until the cabbage is slightly wilted. Add the reserved marinade and leave to simmer for 1-2 minutes until starting to bubble. Add the julienne carrots and the cooked noodles. Toss until fully combined. Season to taste. HOMEMADE CHILLI OIL: Place the sliced chilli and the remaining garlic and ginger in a heat-proof bowl. In a deep pan, heat up 30ml of oil. Once the oil is hot (see Chef’s Tip for some guidance!), carefully pour the oil over the chilli mixture. Set aside for serving. STEAM MACHINE: Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the dorado fillets from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam for 8-10 minutes, flipping the dorado halfway. Alternatively, use a steamer if you have one. On completion, the dorado should be cooked through. DORADO DINNER!: Make a bed of the loaded noodles. Top with the steamed dorado. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped peanuts. Stunning, Chef!
What should be prepared from my kitchen to make Ginger Steamed Dorado?
Cabbage, Dorado Fillet, Dorado Fillets, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Julienne Carrot, Low-Sodium Soy Sauce, Peanuts, Sesame Oil, Spring Onion, Spring Onions
How many calories does Ginger Steamed Dorado have?
804 calories
How much fat content does Ginger Steamed Dorado have?
grams
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