Reader’s Digest International — August 2017

August• 2017 | 27

PHOTOS AND RECIPES

©

READER’S DIGEST

1 large whole fish (about 1 kg)

such as snapper or bream,

cleaned by fishmonger

45 g bean sprouts, trimmed

4 spring onions, finely

shredded

6 cm piece fresh ginger, peeled

and grated

Juice of 1 lemon

Freshly ground black pepper

⅓ cup (80 ml) salt-reduced soy

sauce

1 tablespoon sesame oil

1 Rinsefishandpatdrywithpaper

towels.Withasharpknife,make3or

4 diagonal cuts down to the bone on

each side of fish.

2 Half-fillalargewokorsaucepanwith

waterandbringtoaboil.Reduceheat

to a simmer. Line a large bamboo or

metal steamer with a circle of baking

paper.Snippaperinafewplacesto

allow steam to come through.

3 Place fish on baking paper in

steamer. Scatter on bean sprouts,

spring onions and ginger. Drizzle with

lemonjuice.Seasonwithblackpepper.

4 Carefully place steamer above

simmering water – the water must not

touchthebase.Coverandsteamfor

about 20 minutes, or until fish flakes

with the point of a knife.

5 Mix soy sauce and sesame oil

inasmallbowl.Transferfishtoa

warmedservingplate.Pour over soy

mixture and serve.

You can also make this recipe with four

evenly sized fish fillets. Reduce steaming

time to about 10 minutes.

Preparation10 minutes

Cookingabout 20 minutes

Serves 4

Steamed Fish with Ginger

PER SERVING

1093kJ,261kcal,43gprotein,8gfat

(2gsaturatedfat),4gcarbohydrate(2gsugars),

1gfibre,909mgsodium