Steamed fish with ginger

Ideas
4 servings Prep: 15 mins, Cooking: 15 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (8)

4.00 bream — scaled and cleaned
15.00 ml masala
15.00 ml cumin — ground
30.00 ml fresh ginger — thinly sliced
60.00 ml peanut oil
45.00 ml soy sauce
6.00 spring onions
45.00 g fresh coriander
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Method:

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.



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