Steamed fish coriander

Steamed fish coriander

By
From
Encyclopedia of Food and Cookery
Serves
2-4

The garnish of shredded spring onions, coriander and ginger is a perfect finishing touch to this dish.

Ingredients

Quantity Ingredient
1 whole fish, weighing about 1 kg
salt
2 spring onions, sliced, plus 4-6 extra, shredded, green parts only
2 slices fresh ginger, plus 2 slices extra, shredded
fresh coriander

Garnish

Quantity Ingredient
4 spring onions, shredded lengthways, white parts only
25g fresh coriander
2 slices fresh ginger, finely shredded
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons soy sauce

Method

  1. Clean, scale and remove head from fish. Slash in thickest part and lightly salt inside and out. Place sliced spring onions, 2 slices ginger and fresh coriander in cavity. Lay shredded green ends of extra spring onions, extra shredded ginger and more fresh coriander in top part of a steamer. Place fish on herb bed and steam for 15–20 minutes or until fish flesh is opaque and flakes when tested with a fine skewer.
  2. Remove to a heated serving platter and garnish with white ends of spring onions, coriander and ginger. Warm sesame and peanut oils, pour over fish and sprinkle with soy sauce. Serve immediately.
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