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This was luscious, light but filling. It was also very doable on a weeknight because everything came together so quickly. It is going in my rotation.
Jasmine Tea Steamed Fish
200 g jasmine tea leaves
100 g ginger, thinly sliced
4 spring onions (scallions), cut into 5 cm lengths
4 x 200 g firm white fish fillets (snapper, barramundi or blue eye)
Ginger and Spring Onion Sauce
125 ml fish stock
60 ml light soy sauce
3 spring onions (scallions, sliced finely
1 tbs freshly grated ginger
2 tsp sugar
1 large red chilli (deseeded and thinly sliced)
1 Line a double steamer with baking paper and punch with holes. Arrange the tea, ginger, spring onions in the bottom basket and cover with lid. Steam for 10 minutes or until the tea is moist and fragrant.
2 Lay the fish fillets in a single layer in the top basket. Steam until just done.
For the sauce:
1 Combine the sauce ingredients plus 125 ml water in a saucepan, and stir over a low heat until the sugar dissolves.
2 Serve fish with steamed rice, asian greens and the sauce drizzled over.
"The truth will set you free. But first, it will piss you off"
Edited 3/20/2006 6:24 am by Syrah
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie