Use frozen broad beans if they aren’t in season.
The foundation to this sauce is a great way to cook many combinations of vegetables, use a mixture of whatever is in season and remember to add green vegetables in the last 5 minutes of steaming time.
The salmon can be replaced with ocean trout.
1kg whole white fish, scaled and cleaned
2 tablespoons of rice wine
2 tablespoons of soy sauce
1 tablespoon of ginger, finely grated
1 teaspoon of sesame oil
2 shallots, diagonally sliced
¼ cup of ginger, coarsely grated
¼ teaspoon of ground white pepper
¼ cup (60ml) of vegetable oil
Fresh coriander sprigs to garnish
Preheat the oven to 96°C on the Full Steam function. In a small ovenproof pan with a lid, prepare the rice to the instructions in the steam table on pages 6-9.
Add all the ingredients from the onion to the olives to another ovenproof pan with a lid and bring to the boil on a cooktop.
Place into the preheated oven with the prepared rice and set the timer for 23 minutes.
When the timer sounds, add the beans, asparagus and zucchini to the other vegetables, replace the lid and cook for a further 5 minutes.
Remove the vegetables and rice until ready to serve.
Reduce the oven temperature to 75°C. When the set temperature is reached, place the salmon on the perforated steam tray and steam for 15 minutes. Refer to the steam tables on pages 6-9 if you are using an alternative fish.
Mix the rice with some chopped fresh herbs of your choice and top with the Provençal vegetables, then season with salt and pepper. Top with the salmon fillets and serve immediately.