Pa khing

Pa khing

Steamed fish with young ginger

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g skinless, boneless firm white fish fillets
125g fresh young ginger
1 lemon, juiced and strained
2 tablespoons peanut oil
1 tablespoon sesame oil
6 garlic cloves, thinly sliced
3 tablespoons sesame seeds, lightly toasted
2 tablespoons dark soy sauce
4 x 15 cm squares banana leaf
4 x 15 cm squares foil

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving portions. Very young ginger is thin-skinned and will not need peeling. The translucent layers of skin will come away easily if scraped with a paring knife. Cut the ginger into paper-thin slices, then into the finest shreds possible. The effect should be thread-like slivers.
  2. Put the ginger and lemon juice in a bowl with the fish, tossing to coat and set aside to marinate.
  3. Heat the peanut and sesame oils in a small frying pan over low heat. Add the garlic and cook until pale golden. Pour the oil and garlic over the ginger, then add the sesame seeds and soy and stir to combine. Rub over the fish fillets to coat.
  4. Place a fish fillet onto each banana leaf and wrap to enclose, then steam the fish in a basket over a wok of simmering water for 15 minutes, or until cooked.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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