Trei chorm hoy

Trei chorm hoy

Steamed whole fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g whole snapper or other white fish
2 tablespoons light soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
1 teaspoon fresh ginger, finely grated
1 spring onion, finely chopped

Method

  1. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly.
  2. Steam the fish over boiling water for 15 minutes, or until cooked through.
  3. Meanwhile, heat the peanut oil in a small saucepan over low heat. Add the ginger and spring onion and cook until soft but not brown. Remove from the heat, add the sesame oil and soy sauce and stir to combine.
  4. Spoon the sauce over the fish on a large serving dish and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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