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Steamed fish with ginger

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 8
Servings 4
Time 15


  • 4
    whole bream (350 g each), scaled and cleaned
  • 15
    masala mix
  • 15
    cumin powder
  • 30
    fresh ginger, finely sliced
  • 60
    peanut oil
  • 45
    soya sauce
  • 6
    spring onions
  • 45
    fresh coriander sprigs


Make two diagonal slits in the thickest part of each fish, on both sides.
Rub in the masala and cumin powder.
Place the fish in a lined bamboo steamer, or other large steamer, or place on banana leaves, wrap in tin foil and steam over the fire for 10 to 15 minutes, or until the flesh flakes easily when tested with a fork.
Place each fish on a serving plate and sprinkle with ginger slices.
Heat peanut oil in a small saucepan over a medium heat until it begins to smoke, then pour it over each fish.The oil will splatter, so stand back a little.
Make sure the oil is extremely hot or the fish will not become crispy.
Drizzle the fish with soya sauce, garnish with spring onion and coriander sprigs.
Serve with steamed rice, steamed or stir-fired Asian vegetables or a periwinkle salad.

Read more on: steam  |  fish/seafood  |  grill

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