Steamed Fish

Feature: warm, tender & juicy
Serves 1 to 2 and ready in 25-30 min

Dietitian's rating

Ingredients

• 1 medium sized whole fish (crucian carp or tiger grouper preferred)
• 3 or 4 slices of ginger
• 2 stalks spring onion
• 1 whole red pepper (optional)
• 1/2 teaspoon salt
• 1 tablespoon soy sauce

Preparation (10 min)

• Score fish skin widthways at 2 cm intervals on both sides
• Cut the spring onions into 2 or 3 sections and then slice them lengthways into thin strips
• Cut the red pepper into thin strips

Instruction (15-20 min)

• Place the fish in a plate
• Put 1/2 teaspoon salt evenly on both sides of the fish
• Place half of the ginger and red pepper inside the fish and another half on top of the fish
• Place steam bowl in a steamer over 1 inch of boiling water, and cover
• Steam for 10 to 15 minutes, or until fish flakes easily
• Pour 1 tablespoon soy sauce over the fish
• Garnish with spring onion strips and serve