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  • Steam Fish

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    yantiran
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    This recipe provides instructions for making Indian-style steamed fish. It calls for 3 small pomfret fish, banana leaves, ginger, garlic, curry leaves, onions, chili peppers, soy sauce, oyster sauce, and coriander. The fish are briefly boiled, then placed on a banana leaf and topped with a mixture of ginger, garlic, onions, soy sauce, and oyster sauce. The packet is then covered with another banana leaf and steamed for 10 minutes, until the fish flesh is opaque. The finished dish is topped with extra soy sauce and coriander.

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    This recipe provides instructions for making Indian-style steamed fish. It calls for 3 small pomfret fish, banana leaves, ginger, garlic, curry leaves, onions, chili peppers, soy sauce, oyster sauce, and coriander. The fish are briefly boiled, then placed on a banana leaf and topped with a mixture of ginger, garlic, onions, soy sauce, and oyster sauce. The packet is then covered with another banana leaf and steamed for 10 minutes, until the fish flesh is opaque. The finished dish is topped with extra soy sauce and coriander.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Steam Fish

    Uploaded by

    yantiran
    This recipe provides instructions for making Indian-style steamed fish. It calls for 3 small pomfret fish, banana leaves, ginger, garlic, curry leaves, onions, chili peppers, soy sauce, oyster sauce, and coriander. The fish are briefly boiled, then placed on a banana leaf and topped with a mixture of ginger, garlic, onions, soy sauce, and oyster sauce. The packet is then covered with another banana leaf and steamed for 10 minutes, until the fish flesh is opaque. The finished dish is topped with extra soy sauce and coriander.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    1/2/2010

    Indian-style Steamed Fish

    Ingredients
    Serves 3

     3 (small) white pomfret, cleaned


     Juice from ½ lemon
     Banana leaves

    Cooking oil

     50g ginger, finely diced


     8 cloves garlic, finely diced
     3 sprigs curry leaves, diced
     1 onion, cut into circles
     15g cili padi
     1 tbsp light soy sauce + extra for seasoning
     2 tbsp oyster sauce
     Chopped coriander (optional)

    Method
    Make diagonal cuts on both sides of the fish. Bring some water to a boil in a wok, turn off the
    heat and drop the fish in briefly; take them out almost immediately. Toss the fish with lemon
    juice and place them on a banana leaf.

    Heat a little oil in a pan, add ginger, garlic, curry leaves, onions and cili padi and stir together; stir
    in soy sauce and oyster sauce (add water if it’s too thick), then pour the mix on top of the fish.
    Cover with another banana leaf and steam for 10 minutes (the water must be boiling before you
    start steaming). To check if the fish are done, poke the thickest part of the flesh with a chopstick –
    it should penetrate the skin. Sprinkle with a bit more soy sauce, garnish with chopped coriander if
    you like, and eat with rice.

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