close
Advertisement
Shop Now
Magazine
 

Steamed fish with ginger and sesame

A 20 minute dish that is as delicious as it is fast!

Steamed fish with ginger and sesame

Ingredients

  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, finely chopped
  • ½ teaspoon finely grated lime zest
  • ½ cup (15 g) chopped fresh coriander (cilantro) leaves
  • 4 × 150 g (5 oz) skinless, boneless firm white fish fillets, such as flathead
  • 2½ teaspoons sesame oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cornflour (cornstarch), blended with 1 tablespoon water

Preparation

  1. Combine the ginger, garlic, lime zest and half of the coriander in a small bowl.
  2. Place the fish fillets, skin–side up, on a large heatproof plate and season first with freshly ground black pepper then the coriander mixture.
  3. Fold the fish fillets in half and drizzle over the sesame oil.
  4. Place a cake rack in a frying pan large enough to hold the plate and add enough water to reach just below the cake rack.
  5. Cover the pan and bring the water to a simmer.
  6. Carefully place the plate of fish on the rack over the simmering water.
  7. Cover and steam for 5 minutes, or until just cooked.
  8. Transfer to a serving platter and keep warm.
  9. Pour the cooking liquids from the plate into a small saucepan.
  10. Add the lime juice and ½ cup (125 ml) water and bring to the boil.
  11. Stir in the cornflour mixture and cook, stirring continuously, until the sauce is slightly thickened.
  12. Stir in the remaining coriander and serve on the side of the steamed fish with grilled capsicum (bell pepper) and rice.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Advertisement