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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens. Ingredients:
4 (200 g) fish fillets (firm white) |
1/4 cup coriander leaves |
2 spring onions (scallions thinly sliced) |
1 chili (red long, deseeded and thinly sliced) |
3 cm ginger (peeled cut into thin matchsticks) |
1 garlic clove (thinly sliced) |
1 teaspoon caster sugar |
1 tablespoon soy sauce |
1 1/2 tablespoons peanut oil |
1 teaspoon sesame oil |
Directions:
1. Bring 2 cups cold water to a simmer in a large wok over medium heat.
2. Line a 30cm bamboo steamer with baking paper and place steamer over water.
3. Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
4. Personally I would use my electric 3 tiered steamer to steam the fish.
5. Carefully transfer to a plate and cover to keep warm.
6. Meanwhile combine coriander, onion and chilli in a bowl.
7. Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
8. Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
9. Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.
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