Steamed Rockling in a ginger broth (serves 2)
One large fillet of rockling, cut into four pieces
Carton of chicken consomme
2 cups of water
1 large knob of ginger, sliced
1 garlic clove, sliced
2 tablespoons gluten free soy sauce
1/2 bunch of brocollini, halved
1/4 of a red capsicum, sliced very thin
1 small carrot, sliced very thin
2 sprigs of spring onion, thinly sliced
2 handfuls of vermicilli noodles, prepared as per packet instructions
1/2 a lemon, sliced
Pour consomme and water into a saucepan. Bring to the boil. Add ginger, garlic and soy sauce, simmer for 15 minutes. Season with some pepper to taste.
I use a bamboo steamer to steam the fish and the vegetables. These are really cheap from a Chinese grocery store- I use two on top of each other. You could probably use a different kind of steamer but the best thing about the Chinese bamboo ones is that they allow you steam directly over the broth so you infuse the fish with the flavours. Line your steamers with baking paper. In one, place the rockling with the lemon slices. In the other steamer, add the veggies apart from the spring onion.
Steam over the broth for 5-7 minutes or until fish is firm and white (no longer translucent).
In a bowl, arrange the vermicilli noodles. Place the rockling fillets on the noodles, then carefully arrange the steamed vegetables around them. Strain the ginger and garlic out of the broth, and ladle the broth over the noodles and fish. Garnish with spring onion (chilli also if you are in the mood!)