Steamed Fish in Spicy Ginger and Sesame Seed sauce

Spicy ginger and sesame seed relish need the freshest fish to compliment with. When you get this on your dinner table, trust me, you wouldn’t be able to resist it. Its simple and it’s divine and hope you will try this at home.

Steamed Fish in Spicy Ginger and Sesame Seed sauce

200 gram fillet of Red Snapper or Indian Salmon
Sea salt
1 inch piece of ginger julienned to thin strips
1 lime cut into thin slices
Stem of 1 spring onion (scallion) finely sliced

Sauce
1 tablespoon diced ginger
¾ tablespoon finely chopped garlic
½ tablespoon finely chopped Thai red chilli (Try and use the bigger one)
2 tablespoon canola oil
1 tablespoon sesame seed roasted slightly
1 tablespoon honey
2 tablespoon dark soya
1 teaspoon Chinese white wine
2 teaspoon sesame oil

For the sauce
Take a pan on medium heat and add canola oil and sauté garlic, ginger, sesame seeds and chillies until fragrant. Add sesame oil, increase the heat and add soya sauce and honey and sauté for another 30 seconds and add chinese white wine just before switching off the fire and let it cool.

For steaming and serving

Take a steamer, layer it with Chinese cabbage as a base. Place the fish fillet on it and after seasoning with salt, layer ginger, spring onions and lime slices on the fish. Steam it for 10-12 mins, remove the layered ginger, onions and lime and then drizzle the sauce and serve.

Categories: Travel Cuisine

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