Fish steamed in sweet potato flour with pickled radish

Fish steamed in sweet potato flour with pickled radish

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons clear rice wine
2 garlic cloves, crushed
1 teaspoon caster sugar
2 teaspoons sesame oil
sweet potato flour, for coating
8 tablespoons Pickled radish, drained
4 x 175g snapper fillets
or 4 x 175g firm white fish fillets

Method

  1. Combine the soy sauce, rice wine, garlic, sugar and sesame oil in a bowl large enough to hold the fish, and stir to combine well. Cut each fish fillet in half widthwise, then place in the bowl and toss to coat well in the marinade. Cover and refrigerate for 3 hours, or overnight.
  2. Remove the fish from the marinade. Dust each piece well in sweet potato flour. Put the fish in a single layer in a large steamer over a wok or saucepan of boiling water, then scatter about 1 tablespoon of pickled radish over each fish piece. Cover and steam for 5–6 minutes, depending on the thickness, or until the fish is cooked through. Serve immediately with steamed rice.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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