Teriyaki Style Fish & Udon Noodles with steamed veggies | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

(serves 2 adults and a few small people, increase where needed to suit your family)

Fish & marinade

3 white fish fillets (I used basa)

40g mirin

15g chinese cooking wine

45g light soy sauce

5g sesame oil

2 cloves of garlic

1 spring onion, halved lengthways 

400g or more of udon noodles

vegetables to steam (I used cauliflower and brocoli as cooking time was similar to the fish)

toasted sesame seeds for garnish

3 Tb oyster sauce

1 Tb sesame oil

1 Tb water

1 Tb castor sugar (pre-milled in TM)

(mix the above 4 ingredients with a spoon in a small bowl while the main dish is steaming, you know...the old fashioned way!)

Method

1. Add garlic & spring onion to TM bowl, chop 3 seconds speed 6, scrape down
2. Add marinade ingredients, mix for 2 seconds speed 4
3. Pour marinade over fish in a shallow dish and marinade 1 hr or as long as you have before cooking
4. DON'T WASH TM BOWL
5. Put fish on top Varoma tray, tip remaining marinade back into TM bowl (don't freak out, you are going to cook this at 114 degrees, you won't die, but it will add to the flavour)
6. Fill TM bowl up to 500g mark with water
7. Add veggies to basket
8. Put Varoma in place and cook for 20 minutes, Varoma temp, speed 2
9. With 3 minutes remaining, add the udon noodles to the bottom half of the Varoma (if you think you will forget, set the timer initially for 17 minutes, then put the noodles in and set for the last 3 minutes)
10. When cooked, take lid off Varoma and slide under bottom half to catch drips, pour your little bowl of sauce over your noodles and stir through (leave a few spoonfuls to drizzle over the fish)
11. Spoon a little sauce over the top of the fish, sprinkle with sesame seeds and serve with noodles & veggies (you can serve the fish whole, or break it into bite sized pieces)

TIPS

If you wanted to increase the quanity of this recipe you could use the bottom half of the varoma for fish also, and cook your noodles in  your Thermoserver instead - just pour boiling water over them and sit for 2-3 minutes

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Fish Shepherds Pie | Thermomix recipe

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

200g white fish fillets (approx 2, I used basa)

200 g smoked salmon, roughly chopped 

600 g milk 

750 g desiree (pink skinned) potatoes diced into 1-2cm pieces

100 g butter 50 g plain flour 

150 g frozen peas & corn (or one or the other)a few sprigs of parsley 

1 clove garlic 

1 brown onion, halved 

3 eggs 

500 g water for steaming 

Preparation

1.

Make a foil parcel by cutting two pieces of foil the same size as your top Varoma tray.  (see photos below)

Put one piece on the top tray (folding edges up slightly) and lay your white fish fillets on top, add 1 MC of milk and season with salt and pepper.  

2.

Place second sheet of foil on top and gently fold edges of the two pieces together to seal the parcel (you will want to be able to unseal this parcel later without tearing the foil, to retain the milk and juice).

3.

Chop garlic, parsley and onion for 3 seconds, speed 5

Scrape down and add 500g water to TM bowl

Put lid on, add diced potatoes to bottom half of Varoma, put fish tray in place, cover with lid and cook on Varoma temp for 6 minutes, speed 2 (6 minutes is just a reminder to add the eggs in for the last 14 minutes of cooking time)

After 6 minutes, insert basket with 3 eggs, return Varoma to position and reset timer for 14 minutes, Varoma temp, speed 2

4.

After cooking, remove Varoma and set aside (place lid underneath to catch drips)

Put eggs in cold water to cool down so you can peel them easier in a moment

Gently open foil parcel and flake the fish into bite sized pieces and set aside, retaining the milk and juices in the foil to add to the white sauce next

5.

Pour garlic, onion and parsley from the TM bowl into strainer and retain with the flaked fish

Add retained fish juice and milk to TM bowl, along with the other 500g milk, flour and butter

Cook on 90c for 7 minutes, speed 4

While this is cooking, peel your eggs and roughly chop them

6.

When sauce is finished add in the parsley, onion, garlic, white fish, smoked salmon, chopped egg, peas and corn and gently fold this through with the spatula, then tip pie filling into a casserole dish and wash TM bowl

7.

Return cooked potatoes to the TM bowl, add the remaining 50g of butter and mash for 15 seconds on speed 4 (you can use the butterfly for this if you want really smooth creamy mash, but I like mine a bit more textured...do yours for longer if required)

Scrape mash mixture on top of the pie filing in your casserole dish and spread over top with a fork

Bake for approx 20 minutes, 180c in oven until top is golden

Tip

Try adding some grated cheese to the top of your pie 

Substitute smoked salmon for 1 salmon fillet and cook this with your white fish at the beginning

Add some dijon or wholegrain mustard to your white sauce

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