Steamed whole fish

Steamed whole fish

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 x 500-800g whole flat fish
4cm piece ginger, shredded
6 spring onions, cut into 2.5 cm lengths
1 1/2 tablespoons light soya sauce
2 teaspoons sesame oil
1 cup asian celery, washed and cut into 2.5 cm lengths
or chopped coriander leaves

Method

  1. Wash the fish and slash it 3 times across each side. Arrange on a serving plate, strewing the ginger and spring onions inside the cavity and on top of the fish. Sprinkle soya sauce over, put the plate on a rack in a steamer over rapidly boiling water and steam until lightly cooked. Remove, sprinkle with the sesame oil, garnish with Asian celery or chopped coriander. Serve with a dipping sauce of light soya sauce with sliced red chillies.
Tags:
SBS
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