Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille
by Susanne Despature
We make new year’s resolutions in an attempt to start afresh and turn over a healthy new leaf. Losing weight is often on top on the list – but no need to survive on egg white and spinach alone! Shift to a fibre-rich diet with ample sources of lean protein – it’s the simplest way to reduce your calorie intake without eating less! Here’s a good way to start: this flavorful dish is high in proteins and fibers, contains some healthy fats and will fill you up so you can get on with your day.
Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 4
- 4 pcs Threadfin Fillet (or Red Snapper, Barramundi) (120g/pc)
- 1 Large Yellow Onion
- 2 Cloves Garlic
- 10g Butter
- 1 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
- 1 tbsp Raw Sugar
- 1 Zucchini
- 1 can Tomatoes, chopped
- ½ bunch Sweet Basil, chopped
- Salt, Pepper, Thyme
- Place threadfin fillet in steamer basket.
- Peel onion, then slice them finely in a food processor, set aside.
- Do the same with the zucchini (if zucchini is too large, cut in two, lengthwise), set aside.
- Chop garlic finely in food processor.
- In a non stick pan or wok, heat butter and olive oil over medium heat. Add sliced onion, chopped garlic, sugar and salt.
- Fry on low heat for 5 minutes, until onions are translucent, then add white wine vinegar and fry for another 15 mins, until the onion are caramlised and soft.
- Add zucchini, sprinkle with salt and fry on medium heat with onions, until translucent.
- Add chopped tomatoes and thyme and mix gently with zucchini. Cook for 10 mins or until the juices have reduced by a little. Season to taste with salt and pepper, add finely chopped basil.
- Steam fish fillet for 5-7 minutes or until the flesh turns opaque and white – add salt.
- On a plate, place 2-3 spoonfuls of ratatouille in the middle. Top with fish and garnish with basil.