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!
Fresh Ginger - 10g
Garlic Clove - 1
Low Sodium Soy Sauce - 30ml
Sesame Oil - 30ml
Dorado Fillet - 1
Egg Noodles - 1 cake
Fresh Chilli - 1
Cabbage - 100g
Spring Onion - 1
Julienne Carrot - 75g
Fresh Coriander - 4g
Peanuts - 10g
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!
Fresh Ginger - 20g
Garlic Clove - 1
Low Sodium Soy Sauce - 60ml
Sesame Oil - 60ml
Dorado Fillets - 2
Egg Noodles - 2 cakes
Fresh Chilli - 1
Cabbage - 200g
Spring Onion - 1
Julienne Carrot - 150g
Fresh Coriander - 8g
Peanuts - 20g
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!
Fresh Ginger - 30g
Garlic Cloves - 2
Low Sodium Soy Sauce - 90ml
Sesame Oil - 90ml
Dorado Fillets - 3
Egg Noodles - 3 cakes
Fresh Chillies - 2
Cabbage - 300g
Spring Onions - 2
Julienne Carrot - 225g
Fresh Coriander - 12g
Peanuts - 30g
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!
Fresh Ginger - 40g
Garlic Cloves - 2
Low Sodium Soy Sauce - 120ml
Sesame Oil - 120ml
Dorado Fillets - 4
Egg Noodles - 4 cakes
Fresh Chillies - 2
Cabbage - 400g
Spring Onions - 2
Julienne Carrot - 300g
Fresh Coriander - 15g
Peanuts - 40g
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