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