Steamed Fish with Ginger and Sesame
Steaming is unbeatable when it comes to heart-healthy cooking: there’s no need for added fat, and flavour and nutrients are locked in. Serve this fish with grilled pepper and a pilaf of wild and brown rice for a satisfying meal.
Number of servings : 4
Prep time: 10 minutes
Cooking time: 10 minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Heart Health
2 tablespoons grated fresh ginger
3 garlic cloves, finely chopped
1⁄2 teaspoon grated lime rind
1⁄2 cup chopped fresh coriander
4 flathead or other fish fillets, about 150 g each
pepper to taste
21⁄2 teaspoons sesame oil
2 tablespoons fresh lime juice
1 teaspoon cornstarch blended with 1 tablespoon water
- Combine the ginger, garlic, lime rind and half the coriander in a small bowl. Place the fish fillets skin-side up on a work surface and sprinkle with pepper and the coriander mixture. Fold the fish fillets in half. Drizzle the sesame oil over the folded fish and place the fish on a heatproof plate.
- Place a cake rack in a frying pan large enough to hold the plate of fish and add enough water to come just below the cake rack. Cover the pan and bring the water to a simmer.
- Carefully place the plate of fish on the rack over the simmering water. Cover and steam until cooked, about 5 minutes. With a slotted spoon, transfer the fish to a platter; keep warm.
- Pour the cooking liquids on the plate used for steaming into a small saucepan. Add the lime juice and 1⁄2 cup water and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute. Stir in the remaining coriander. Serve the fish accompanied with the sauce.