Steaming is an easy and healthy way to cook fish. It can then be served hot or at room temperature.
Preparation: 15 mins Cooking: 20 – 30 mins Serve: 2 – 4
- 2 smaller or one large tilapia
- 2 limes
- 5 cm (1-2-inch) knob ginger
- small bunch coriander
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil (optional)
- sesame seeds, toasted (optional)
- PREPARE the fish, removing the gut and the scales.
- WASH the fish thoroughly and using a cloth remove any loose scales and excess water.
- SLICE one of the limes.
- PEEL the ginger, slice and cut into thin matchsticks.
- FILL the cavity of the fish with the lime, half the sliced ginger and a few leaves of coriander.
- BOIL some water, about the depth of a finger. Inside, or on top, of the pan place something on which to rest a plate for the fish. Use an inverted cake tin, a cake cooling rack rested on top of the saucepan or a Chinese steamer. (For this steamer the fish can be directly placed into the steamer, a plate is not required.)
- PLACE half the remaining ginger on the plate or in the steamer and place the fish on top.
- SPRINKLE the remaining ginger over the fish.
- COVER the fish with a lid or foil and steam for 20 minutes (for a larger fish 25 – 30 minutes). (The fish is cooked when the fin can be easily removed.)
- REMOVE the fish from the heat when cooked and allow to rest for 5 minutes.
- JUICE the remaining lime.
- COMBINE the lime juice, soy sauce and sesame oil.
- HEAT gently so the ingredients mix.
- PLACE the fish on a serving plate.
- POUR the sauce and sprinkle with sesame seeds (optional).
- SERVE with rice or steamed greens.