Marion Grasby
Marion has a simple food philosophy that focuses on fresh flavours and tastes that satisfy. Her deep love of food and cooking has made her an intrepid eater who loves Thai street food as much as a fine dining degustation.
 
Marion is a food writer based in South Australia’s McLaren Vale wine region. She’s been cooking with the Cobb for more than seven years and is still amazed at how versatile it is, whether on the beach or the dining room table.
 

  
Healthy doesn’t have to mean ho hum flavours. These steamed parcels trap in all the fresh flavours of the fish, ginger and lemon while the soy and black vinegar sauce adds just the right amount of zing. Healthy, easy and full of flavour...you couldn’t ask for much more. You can find Chinese black vinegar in any Asian grocery store.
 

Steamed Fish with Soy and Black Vinegar Sauce
 

 

Serves 4


2x300g fillets of white-fleshed fish (e.g. Snapper, Kingfish or Barramundi)
2 onions, sliced
1 lemon, sliced
1 Tbsp fresh ginger, finely sliced
pepper
sesame oil
2 tsp fish sauce
50ml soy sauce
25ml Chinese black vinegar
1 large red chilli, sliced
2 Tbsp chopped spring onion
 
Cobb fuel: 1 Cobble Stone or 6 heat beads
 
Tear off two pieces of aluminium foil large enough to make a parcel for each piece of fish. Place half the onion and lemon slices down the centre of each piece of foil. Place the fish on top of the onion and lemon. Sprinkle fish with fresh ginger and season with pepper. Drizzle each piece of fish with 1 tsp of fish sauce and a couple of drops of sesame oil. Bring the sides of the foil up around the fish and scrunch and fold to form a parcel with a seam at the top (this makes it easier to check whether the fish cooked).

Light the Cobb and place the Cobb grill and roasting rack over the heat. Place the fish parcels on the roasting rack, then cover with the Cobb lid. Cooking times will depend on the size and thickness of your fish fillets. After 30 minutes, open up one of the parcels to take a peek at whether the fish is cooked – it should be opaque and just firm to the touch. If not, leave to steam for another 10 minutes or until cooked.

To serve, take the fish out of the foil and place on a large serving dish. Scoop out the steamed onion from the parcel and serve to the side of the fish. Mix together the soy sauce and vinegar, then pour over the fish and onion. Scatter with chilli and spring onion. Serve with steamed rice.