Ingredients
300 ml orange juice
3 tbsp kecap manis
1 cm fresh ginger, grated
1 clove garlic, minced
½ tsp SIDS CRAZY SALT
1 star anise
½ tsp five spice powder
1 tbsp chopped fresh coriander
1 courgette, julienned
1 carrot, julienned
½ orange capsicum, julienned
4x 180 g firm fish fillets
4 large silver beet leaves
Directions
Wash the silverbeet leaves and remove stalk sections. Place in a large saucepan with 2 tablespoon water, bring to the boil, place lid on pot and cook 2 minutes, drain and cool.
Combine orange juice, kecap manis, ginger, garlic, SIDS CRAZY SALT, star anise and five spice powder in a small pot and simmer over a high heat until reduced by half. Add coriander then allow glaze to cool.
Divide the fish mixture and glaze into the number of portions to match the silverbeet sections. Wrap each portion in a silverbeet leaf section to fully enclose.
Steam the parcels for 10 minutes then serve hot.
