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01 January 2013,21:23 by
Ponmathi Srilekha.S

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STEAMED SPICED FISH

Prepare something new and unique this Family Day- Steamed Spiced Fish is what you’ve finally been looking for! Let the sun shines while you prepare for this healthy dish while your family’s playing and sharing their stories! Then, this can be served right away!
Serves :
8

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Rinse the fish in cold water, then rub all over with the salt and lots of black pepper.
  • Leave to stand at room temperature for 30 minutes, to draw out excess moisture and firm up the flesh.
  • Put the grill rack into a roasting tin, and pour in boiling water to a depth of 1 inch. Set over a low heat so the liquid is gently simmering.
  • Transfer the fish to a heatproof serving plate, discarding any liquid which may have collected around it.
  • Sprinkle on the cumin seeds and ginger, and then put the plate on the rack.
  • Cover the whole roasting tin with foil, pressing it around the edges to form as close a seal as possible, then cook for 15 to 25 minutes until the fish flakes easily.
  • Test it with the point of a sharp knife near the gills so as not to spoil the appearance of the fish. Take off the heat, remove the foil, and sprinkle over the lemon juice.
  • Quickly heat the oil in a small frying pan, add the garlic and coriander seeds and stir-fry over a high heat for about 1 minute, until the aroma of the spices is quite powerful.
  • Pour the sizzling oil over the fish and serve at once.
  • Garnished with celery leaves. 

INGREDIENTS

  • 2 kilograms whole bass, bream or grey mullet, cleaned but head and tail left on 2 tablespoon sea salt 
  • Freshly ground black pepper 
  • 2 tablespoon cumin seeds, lightly crushed 
  • 2 inch piece fresh root ginger, peeled and finely chopped
  • 4 tablespoons lemon juice
  • 4 tablespoons IDHAYAM sesame oil
  • 5 cloves garlic, peeled and finely chopped 
  • 2 tablespoon coriander seeds, crushed 
  • Celery leaves, to garnish

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