Serves 4
Ingredients:
450g firm fish fillets/ whole fish
1 tsp coarse sea salt
1 1/2 tbs finely shredded ginger
3 tbs shredded spring onions
2 tbs light soy
2 tbs dark soy
1 tbs oil
2 tbs sesame oil
fresh parsley
Directions:
1. Rub salt on fish and inside. Put fish on heat proof plate and scatter ginger on top
2. Set up steamer 5 cem water. (Put water in wok and place a metal stand on top of water. This metal stand should be able to elevate plate from water). Bring to a boil over high heat. Put plate into wok and cover wok. 12 - 14 min (whole fish, 5 min (fillets)
3. Remove plate and scatter spring onion and drizzle soy sauces
4. Heat 2 oils in saucepan and pour over fish
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