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
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.