Steamed fish

Steamed fish

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg whole fish
or 750g skinless, boneless firm white fish fillets
90g cellophane noodles
8 dried shiitake mushrooms
1 carrot, cut into thin matchsticks
2 tablespoons fresh ginger, finely grated
1 large garlic clove, crushed
125g pork, cooked and thinly sliced
2 tablespoons light soy sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fish sauce
125ml coconut milk
2 tablespoons fresh coriander leaves, chopped
2 tablespoons spring onion, thinly sliced

Method

  1. Wipe the fish with damp paper towel. If using whole fish, rub salt over the body, then rinse well and dry with paper towel. Trim the fins and tail and make diagonal slashes in the flesh to allow for the seasonings to penetrate. Place in a large heatproof dish.
  2. Soak the noodles in hot water for 20 minutes, then drain well and cut into short lengths.
  3. Soak the mushrooms in hot water for 20–30 minutes, then drain well, cut off and discard the stems and thinly slice the caps.
  4. Combine the noodles, mushroom, carrot, ginger, garlic, pork, soy sauce, salt, pepper and fish sauce in a bowl. Spread this over the fish, then steam the fish for 30 minutes, or until the fish is cooked through. If using fish fillets, these should only take 15–20 minutes.
  5. Pour the coconut milk over the top and garnish with the coriander and spring onion. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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