Steamed Fish Cutlets with Ginger and Chili Recipe

Preparation time: 15 minutes
Totol cooking time: 10 minutes
Recipe serves 4

Ingredients

4 medium-sized snapper or other firm white fish cutlets
5 cm piece fresh ginger, cut into fine shreds
2 cloves garlic, chopped
2 teaspoons chopped red chillies
2 tablespoons finely chopped coriander stalks
3 spring onions, cut into fine shreds, each 4 cm long
2 tablespoons lime juice
lime wedges, for serving

Method

1. Line a bamboo steaming basket with banana leaves or baking paper. (The steaming basket is lined for this dish so that fish will not stick or taste of bamboo.)

2. Arrange the fish cutlets in the base of the basket and top with the ginger, garlic, chillies and coriander stalkers.Cover and steam over a wok or large pan of boiling water for 5-6 minutes.

3. Remove the lid and sprinkle the spring onions and lime juice over the fish. Cover the basket and steam for 30 seconds, or until the fish is cooked. Serve immediately with wedges of lime and steamed rice that has been garnished with onions or herbs.

Hint 
Fish is cooked when the flesh flakes easily when tested with a fork.

Variation
A small, whole fish may be used instead of cutlets. Cut three deep slashes into the thickest part of the flesh and steam for 15 minutes.