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Steamed Plaice

the.instructor's picture
Ingredients
  Whole plaice 2 , head removed and gutted
  Ginger slices 4
  Lemon grass stalk 2 Large
  Soy sauce 3 Tablespoon
  Lemon 1 , thinly sliced
  Cucumber 1 Small, sliced
Directions

GETTING READY
1. Grease aluminium foil using butter and keep aside.

MAKING
2. Using a sharp knife, make a sharp slit at centre of fish-€™s back bone. Cut between flesh and bone and move knife outwards, creating a pocket. Follow same procedure for other fish.
3. Place 1 lemon grass stalk and 2 ginger slices in each fish pocket.
4. Coat evenly with soy sauce and place over greased foil. Seal fish ensuring that edges are not loose.
5. In a wok, keep water for boiling.
6. Place sealed fish on a steaming rack and place that rack in the wok. (Ensure water is up to rack level). Allow to boil.
7. Once boiled, reduce flame, cover with lid and steam for 15 to 20 minutes, or til fish is cooked.

SERVING
8. Place steamed fish on a platter, top with sliced cucumber and lemon. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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