We caught some queenfish this morning, so I decided to turn some of it into steamed queenfish dumplings.
For the buns-
280g plain flour
100g cornflour
90g icing sugar
7g yeast sachet
160ml lukewarm water
2 Tablespoons vegetable oil
2 teaspoon baking powder
2 teaspoons cold water
1) Place flour, cornflour and icing sugar in a bowl. Mix.
2) Make a well in the centre and add the lukewarm water and the yeast, gently stir yeast into water to dissolve slightly before incorporating the flour.
3) Mix flour into yeast, add vegetable oil.
4) Knead for 10 minutes or until smooth. Cover and rest for 60 minutes.
5) Dissolve baking powder in cold water , sprinkle over rested dough, knead until well combined and rest again for 10 minutes.
6) Cut and divide dough into 16 pieces, roll out into rounds, fill with filling and seal closed.
7) steam for 10-15 minutes.
Sweet chilli sauce
1/2 cup sugar
1/4 cup vinegar
1/4 cup water
1/2 cup sweet chilli sauce
1/2 small red onion
1/4 green cucumber
1/4 small carrot
small handful fresh coriander
1) Place sugar, vinegar and water in a saucepan, stir until sugar dissolves and bring to the boil. Simmer for 5 minutes.
2) finely dice red onion, cucumber, carrot and coriander.
3) Once sauce has simmered for 5 minutes add diced vegetables and sweet chilli sauce, Bring back to the boil, then turn off. Allow to cool before eating,
Store in a sealed container in the fridge for up to 1 week.
Queenfish filling
500g queenfish
2 teaspoons dill
1 teaspoon lemon myrtle
1/8 teaspoon tumeric
1 teaspoon onion powder
salt and pepper
1/2 cup quondong sauce
4 teaspoon soy sauce
1 small carrot
1/2 brown onion
1 cup shredded cabbage
4Tablespoons oil
1) Combine dill, lemon myrtle, turmeric, onion powder, salt and pepper in a bowl. Rub mixture over fish and let marinate for 10 minutes.
2) Finely dice carrot and onion. Shred cabbage.
3) Add 2 tablespooons oil to fry pan and fry off cabbage, carrot and onion.
4) Once vegetables are soft add in quongdong and soy sauces. Stir to combine.
5) In another fry pan, heat remaining oil and fry off fish.
6) Flake fish and stir into vegetable mixture. Season as required with salt and pepper.
Filling is now ready!!
Feel free to change out sauces- try hoisin or oyster sauce- even a sweet n sour. Whatever is your favourite. Enjoy!!
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