How to make Steamed Fish With Ginger -
A superbly tasty steamed fish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pomfrets (पापलेट), Ginger (अदरक)
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Steamed Fish With Ginger checkout Basil Patrani Macchi, Breaded Fish with Parsley Butter, Pomfret Tawa Fry - SK Khazana, Fish Fry in Banana Leaf . You can also find more Snacks and Starters recipes like Wasabi Shrimp on Pita Peanut Chaat-SK Khazana Mushroom Cheese Bombs Frittata With Caramelised Onions And Roasted Peppe
Steamed Fish With Ginger Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Steamed Fish With Ginger Recipe
Pomfrets scaled and cleaned 2
Ginger thin strips 2 tablespoons
Spring onions 3
Sea salt to taste
Sesame oil (til oil) 1 teaspoon
Spring onions with greens sliced 10
Soy sauce 1 teaspoon
Crushed black peppercorns 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Chilli oil 1 teaspoon
Method
Step 1
Heat sufficient water in the bottom half of a steamer. Place the perforated top over it. Slice 3 spring onions and spread on the perforated top.
Step 2
Make a few slits on the pomfret fish. Sprinkle a little sea salt over them and keep them on the spring onions. Sprinkle ½ tbsp ginger strips. Cover the steamer and let the fish steam till done.
Step 3
Heat sesame oil in a non stick pan, add the sliced spring onions with greens and saute. Add soya sauce, remaining ginger strips, salt, crushed black peppercorns, ¼ cup water and cook for 3-4 minutes.
Step 4
Transfer the fish onto a serving plate. Pour the sauce over them. Drizzle chilli oil over them. Place the steamed sliced spring onions on top and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
