Steamed fish with coriander

Steamed fish with coriander

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Aromatic oils and seasonings are heated and poured piping hot over steamed fish.

Ingredients

Quantity Ingredient
1 whole fish, cleaned, weighing about 1.5 kg
salt
3 spring onions, sliced
4 x 4 cm-long slices fresh ginger, peeled
roots and stems of 1 bunch fresh coriander, washed thoroughly
2 cups water

Garnish

Quantity Ingredient
4 spring onions
2 cm piece fresh ginger, peeled and finely shredded
1/2 cup fresh coriander leaves
1 tablespoon sesame oil
2 tablespoons peanut oil
2 teaspoons light soy sauce

Method

  1. Slash the fish two or three times in the thickest part of each side and lightly salt inside and out. Place half the spring onions, ginger and coriander roots and stalks in cavity. Lay the fish on a roasting rack in a flameproof baking dish. Scatter remaining spring onions, ginger and coriander on top. Pour in the water. Cover loosely with foil. Over a moderate heat, steam for 15 minutes, or until the flesh is opaque and flakes easily when tested with a skewer.
  2. To prepare garnish, wash and trim the spring onions, leaving 2 cm of the green tops with the white parts. Cut each spring onion into 3–4 cm lengths, then shred each length finely. Shred the ginger into similar-sized strips. Set aside with the coriander leaves.
  3. To finish, remove the steamed fish to a heated serving platter and scatter with the garnish. In a small frying pan, heat the oils and pour when sizzling over the fish. Garnish and sprinkle with soy sauce. Serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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