Steamed Fish with Coriander Leaves

Asian Recipes - Fish and Seafood Recipes

400g

3

2 inches

2

1 large

1/2 cup

2 tablespoons

2 tablespoons

4 tablespoons

2 tablespoons

whole fish of red snapper or red mullet

dried chinese mushroom

fresh ginger, grated

lemon sliced

clove garlic

finely sliced cooked pork

light soy sauce

fish sauce

fresh coriander leaves, chopped

finely sliced spring onion

• Wash fish and pat dry with kitchen paper and trim fins and tail. Slash the flesh diagonally  3 times on each side to allow the seasoning to penetrate.

• Soak mushroom in hot water for 20 minutes. Squeeze out excess water from the mushroom, cut off and discard stems and slice thinly.

• Mix ginger and garlic together and rub into fresh and skin of fish. Tuck slice of lemon inside fish and set aside. Mix all mushrooms, sliced pork, fish sauce and light soy sauce in a steaming plate.

• Put fish in wok of boiling water and steam for 20 minutes until fish flakes easily and cooked.
• Garnished with fresh coriander leaves and serve hot.

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