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Asian Style Steamed Spiced Fish
Introduce
Chef :
Keith VigonAsian Style Steamed Spiced Fish
A favourite cooking method for the Chinese for fish is steaming whole fish. The spices in this dish from the Middle East and the cooking method is Chinese - a great combination!
Ingredient
Food ration :
6 servingsCooking time :
45 mins
1 tablespoon
sea salt
to taste
pepper
1 tablespoon
whole cumin seeds, lightly crushed
2 tablespoons
lemon juice
2 tablespoons
olive oil
1 tablespoon
coriander seeds crushed
Cooking instructions
* Step 1
Rinse the fish in cold water then rub all over with the salt and a lot of black pepper. Leave covered at room temperature for about 30 minutes to draw out the excess moisture and firm up the fish
* Step 2
Put a grill rack into a roasting pan and pour in boiling water to a depth of about 2 1/2 cm.
* Step 3
Bring to a gentle simmer over a low heat
* Step 4
Transfer the fish 2 heatproof serving plate, discarding any liquid which may have collected around it.
* Step 5
Sprinkle on the cumin seeds and ginger, then place the plate onto the rack
* Step 6
Cover the whole roasting pan with foil pressing it round the edges to former close a seal as possible, then cook for about 20 minutes until the fish flakes easily
* Step 7
Test it with the point of a sharp knife near to the gills so as not to spoil the appearance of the fish when serving
* Step 8
Remove the foil take off from the heat and sprinkle over the lemon juice
* Step 9
Quickly heat the oil in a small frying pan, add the garlic and coriander seeds then stir fry over a high heat for about 1 minute, until the aroma of the spices is quite powerful - be careful not to burn over the spices will become bitter
* Step 10
Pour the sizzling oil over the fish then serve at once garnished with thinly sliced spring onions
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