When it comes to making dinner after a long day of work, we want it to be quick and tasty. Which is exactly what this Asian steamed angelfish dish is!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
For the sauce
¼ cup rice vinegar
¼ cup sweet chilli sauce
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and finely sliced
1 stalk lemon grass, white part only, thinly sliced
1 tbsp soy sauce
½ tsp sesame oil
Juice of ½ lemon
For the fish
4 × 200 g angelfish fillets
½ cup coriander, chopped
2 spring onions, sliced
1 red chilli, sliced
Basmati rice, cooked according to packet instructions, to serve

METHOD
For the sauce
1. Mix all the ingredients in a pot with ⅓ cup water and bring to a simmer. Simmer for 5–10 minutes, until the mixture is reduced and the consistency of syrup.
For the fish
1. Line a steamer basket with baking paper and place the fish inside.
2. Bring a pot of water to a simmer and place the basket over it. Steam the fish for 4–6 minutes, until the flesh is opaque.
3. Pour some of the sauce over each fillet and sprinkle with the coriander, spring onions and chilli. Serve with the rice and the remaining sauce on the side.

For another asian-style dish try our chicken hoisin meatballs with sticky rice recipe. Hoisin is a popular spicy sauce from China, and adds so much flavour to this dish!

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Eggs, beans, toast? Sounds like a winning combination to us! But these Chinese eggs pack all the flavour, and can be made in the microwave. Top them with soy sauce, sesame seeds, chilli flakes and spring onion, and serve with beans and toast.

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
8 eggs
4 cups chicken stock
½ tsp salt
4 handfuls green beans
1 tbsp olive oil
3 garlic cloves, sliced
2 tsp lemon juice
¼ cup parsley, chopped

METHOD
1. Lightly whisk the eggs in a measuring jug and take note of how much egg you have. You will need exactly double the amount of chicken stock.
2. Whisk the eggs, stock and salt together in a bowl, and then strain through a sieve into individual heatproof bowls, until they are three-quarters of the way full. Pop any bubbles that appear on the surface.
3. Cover the bowls with foil and steam on medium-low heat For 12−15 minutes, until set.
4. Steam the beans for 5 minutes, until just tender.
5. Heat the oil in a pan over medium heat and fry the garlic until golden. Remove from the heat and toss through the beans, with lemon juice and parsley. Serve with the eggs.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Once you’ve mastered the steaming process for these Chinese eggs, try our delicious mini steamed bread stuffed with bean chakalaka.

The post Steamed Chinese eggs with beans and toast appeared first on MyKitchen.

As most of you know by now, level 3B water restrictions have been implemented in Cape Town after the dam levels dropped below 40%. And even if you don’t live in the Mother City, it is important for each one of us to be aware of how much of this precious resource we waste. Since you all love to cook as much as we do, we thought we’d dedicate this week’s How To to water saving tips.

By Roxy Greeff

1. Put away the colander, you don’t need to wash your veggies under a running tap. Instead, fill a bowl with water and rinse them in there finishing off with a scrub from a good-quality vegetable brush.

2. Plan ahead. If you need something defrosted for tomorrow, put it in the fridge to defrost tonight instead of filling a sink with water to do it last minute.

3. Leftover boiling water from pasta, rice, eggs, potatoes or anything really should not be strained down the drain. Empty it out into a jug and use it to water your plants.

4. A dishwasher almost always uses less water than washing dishes by hand, but for some reason most of us insist in rinsing each and every dish before popping it into the dishwasher. Not only is this an unnecessary waste of time, but also redundant. Ninety percent of the time, the dishwasher will have your pots and pans perfectly clean, and if one or two have to go in again with the next batch, there nothing wrong with that.

5. If you wash your dishes by hand and prefer to rinse them beforehand so you don’t have to keep changing the dish water, rather fill your sink with water and rinse them in that before washing instead of rinsing them under that dreaded running tap.

6. In most parts of South Africa, our tap water is perfectly fine to drink. In fact we have very good water in our beautiful country, and it takes an excessive amount of water to produce plastic bottles. So rather refill your own reuseable bottle instead of buying bottled water.

7. Invest in a steamer. Not only does it use less water than boiling, but it also locks in nutrients and is super convenient since you don’t have to watch over it while your food is cooking.

8. Waiting for your tap water to cool down or heat up? Keep your watering can handy and catch this water to use for your plants.

9. Use the correct size pot for cooking. Use one that is exactly the size you need. You will need less water to fill it and won’t need to worry about most of that water evaporating.

10. Spot clean your floor. Sweep and clean up messes as they happen and mop up spills with a wet dishcloth you keep handy. This is also great for you since you won’t have to slave over the old mop and bucket as often.

Easy enough? We think so.

The post 10 ways to save water in the kitchen appeared first on MyKitchen.