Friday, January 16, 2009

Steamed Fish with Ginger and Chilli


4 medium-sized snapper (or other firm white fish) cutlets
2 tbsp grated fresh ginger
2 cloves garlic, chopped
2 tsp finely chopped red chillies
2 tbsp finely chopped coriander stalks
3 spring onions, finely sliced
2 tbsp lime juice
lime wedges, for serving

  • Line a bamboo steaming basket with some banana leaves or a circle of baking paper.
  • Arrange the fish cutlets in the base of the basket and top with the ginger, garlic, red chilli and coriander stalks. Cover with a lid and steam over a wok or large pan of simmering water for 5-6 minutes.
  • Remove the lid and sprinkle the spring onion and lime juice over the fish. Cover the basket and steam for another 30 seconds, or until the fish is cooked through. Serve with the wedges of lime and steamed rice.

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