Steamed Fish

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Steamed Fish

Recipe by Justine Schofield

pax icon 4 people   | time 25 minutes
 

Ingredients

  • 1kg whole fish
  • 1 lemon
  • 5g ginger
  • 4 green shallots, cut into 5cm lengths
  • 2 tablespoons lemon juice
  • 1 tablespoon AYAM Fish Sauce
  • 1 tablespoon AYAM Chilli Garlic Sauce
  • 1 tablespoon AYAM Teriyaki Sauce
  • ΒΌ teaspoon AYAM Sesame Oil
 

Method

  1. Combine the lemon juice, the Fish sauce, the Chilli sauce, the Teriyaki Sauce and the Sesame oil in a bowl.
  2. Remove the rind from a quarter of the lemon with a vegetable peeler. Cut the rind in very fine strips - these will be sprinkled on top of the fish later.
  3. Place the fish in a bamboo or metal steamer. The steamer then should be placed in a wok or large saucepan with enough boiling water to almost reach the base of the steamer.
  4. Brush the fish with a little of the lemon mixture and sprinkle the lemon rind, the ginger and the shallots on top of the fish.
  5. Cover and cook the fish over high heat for about 5 minutes, until the fish is tender.

Presentation:

  • Serve the fish drizzled with the remaining lemon juice mixture for that extra flavour.