Pesa

Pesa

Fish with ginger

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 x 500g whole flathead or other delicate white fish
60ml oil
3 tablespoons fresh ginger, finely chopped
1 teaspoon freshly ground black pepper
rice water, (see note)
1/2 teaspoon salt
4 spring onions, 2 whole, 2 chopped
1 sprig coriander

Misu tomato sauce

Quantity Ingredient
2 tablespoons pork fat, chopped
2 garlic cloves, crushed
1 onion, finely chopped
2 tomatoes, peeled and chopped
2 tablespoons misu or yellow miso
1 tablespoon vinegar
1/4 teaspoon freshly ground black pepper

Method

  1. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly. Set aside.
  2. To make the sauce, heat the pork fat in a saucepan over low heat. Add the garlic and onion and cook until soft. Add the tomato and cook to a pulp, then add the vinegar and pepper, stirring well, and simmer to heat through. Keep warm.
  3. Heat the oil in a wok or large heavy-based frying pan over low heat. Add the ginger and cook until soft and golden. Add the pepper, then place the fish in the pan and add just enough rice water to almost cover. Add the salt, lay a spring onion over each fish, cover, and simmer for 8 minutes, or until the fish is cooked. Carefully transfer the fish to a serving dish, scatter over the chopped spring onion and garnish with coriander. Pour the cooking liquid around the fish and serve the misu tomato sauce and some white rice on the side.

Note

  • ‘Rice water’ is the water in which rice has been washed prior to cooking.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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