Here's some dishes I cooked for dinner tonight.

Herb Spring Vegetables with Fried Haloumi

Serves 2

1 lemon, thinly sliced
1 bunch baby carrots (100g), peeled & trimmed
1 zucchini (150g), sliced
1 bunch asparagus (200g), trimmed
30g butter, chopped
sea salt & cracked black pepper
100g haloumi cheese, sliced

Bring a large saucepan of water to the boil.
Line a bamboo steamer with non-stick baking paper.
Add the lemon, carrots, zucchini & asparagus.
Top with the butter, chives, salt & pepper.
Place the steamer over the water, cover with the lid & cook for 4 minutes or until the vegetables are just tender.
While the vegetables are cooking, place a medium non-stick frying pan over medium heat.
Add the haloumi & cook for 1 minute each side or until golden.
Serve the vegetables with the haloumi.

Ginger, Sesame & Green Onion Fish

Serves 2

2 green onions (scallions), shredded
4 slices ginger
2 x 185g firm white fish fillets, skin removed (I used barramundi)
2 gai larn (Chinese broccoli) leaves, trimmed
2 teaspoons lemon juice
1/4 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon sugar

Bring a large saucepan of water to the boil.
Place the green onion & ginger on top of the fish fillets & wrap the gai larn leaves around the middle.
Place a plate in a bamboo steamer & add the fish.
Pour over the lemon juice & oil.
Place steamer over the water, cover with the lid & cook for 5 minutes or until the fish is cooked through.
Place the soy sauce, vinegar & sugar in a small saucepan over low heat & bring to the boil.
Pour the sauce over the fish & serve with steamed rice (& vegetables - but not cheese - as cooked below, if desired).