FISH RECIPES FOR LENT; STEAMED SNAPPER WITH GINGER AND SHALLOTS

 FISH RECIPES FOR LENT

STEAMED SNAPPER WITH GINGER AND SHALLOTS



FOR THE FISH
1 tablespoon dry sherry
1 teaspoon caster sugar
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 medium size whole fish (snapper preferred or ling)
2 cm piece fresh ginger, peeled and cut into matchsticks
½ bunch of shallots, trimmed and sliced diagonally
1 long fresh red chilli, deseeded and halved and thinly sliced
VEGETABLES
1 bunch Bock Choy
Handful of snow peas or Mange Tout
1 bunch broccoli
1 teaspoon oyster sauce
2 teaspoons soy sauce
Garlic (inestimable amount – measured with the heart)
METHOD
1 Combine sherry, sugar, sesame oil and half the soy sauce in a small jug.
2 Score the flesh of the fish with a sharp knife three times on each side. Insert some of the ginger matchsticks into cavity of the fish, together with some shallot slices and a small amount of the chilli. Retain the remaining ginger for the vegetables.
3 Place the fish in a flat dish or baking dish and pour over the sherry mix. Leave it to marinate for 15 minutes.
4 Steam the fish in bamboo steamer or double steamer over medium heat. Test the fish with a fork after about 15-20 minutes to ascertain that the flesh is flaking easily. The flesh should be white – if it is still translucent, cook for another few minutes, or until cooked through.
5 When the fish is nearly ready, lightly boil the Bok Choy, peas and broccoli. Twist the broccoli with your hands.
6 Pour the sesame oil into a small saucepan and add the oyster sauce and soy sauce, together with the ginger and garlic slices.
7 Pour the oyster sauce mix over the green vegetables and toss to combine. Place the Bok Choy leaves onto the individual plates or the serving plate.
8 Carefully remove the fish from the steamer and spoon the flesh into the leaves of the bok choy, then sprinkle with the remaining ginger and spring onion.
9 Serve the fish with the vegetables and some steamed rice.
Image is from Taste - recipes steamed fish with ginger and shallots

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