Steamed Fish with Ginger &Soy

Serves Four


1 large Snapper, cleaned and scaled
2 tablespoons Garlic, crushed - Available on line
2 tablespoons Ginger, crushed - Available on line
4 tablespoons Soy Sauce
2 Lemons, sliced - available on line
Freshly Ground Pepper, to taste - Available on line
2 Spring onions, finely chopped on a diagonal

  1. Marinate the fish with the ginger, garlic and soy for at least 2 hours in the fridge. I usually marinate it in the morning before work for dinner that night.
  2. Place a round cake-cooling rack in a wok and carefully place the fish on it. Or use a fish steamer.
  3. Place the sliced lemons inside and on top on the fish.
  4. Season with the pepper.
  5. Pour in some boiling water into the base of your steamer. Make sure the water doesn't touch the base of the fish.
  6. Cover the wok or steamer and steam the fish over a roiling boil for about 10 minutes. (Test its doneness by flaking a little of the flesh.)
  7. When it's ready, turn off the heat and keep it covered.
  8. Carefully remove the fish from the wok onto a dish.
  9. Sprinkle the spring onion over the fish.
  10. Garnish with any fresh herb you have handy. Dill is the best.
  11. Serve with the Mushroom and Endive Salad.


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