Steamed Fish

Posted By Kerri


Stephen cooked a lovely dinner this evening of steamed sea bream which he had marinated in garlic, ginger, minced shallot, oyster sauce and soy sauce. It was topped with ginger, chilli and spring onions and steamed for 20 minutes.

We served this with some steamed vegetables: cauliflower (not good), red pepper (ok), celery (surprisingly delicious) and baby corns (good, as usual) and jasmine rice.

Next time I’d like to try this with trout. And sliced garlic.

Nov 26th, 2007

4 Comments to 'Steamed Fish'

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  1. Su-Lin said,

    Aubergine steams well, surprisingly. You get that silkiness with none of the oil. Of course, it needs some kind of sauce or dressing on it.

    Your fish looks goooooood!

  2. Kerri said,

    Thanks 🙂

    That’s a good tip for the aubergine Su-Lin, thanks 🙂

  3. L said,

    Coriander and lime juice is a good addition to steamed fish too. Yours looks delicious

  4. Kerri said,

    Ah lime juice! That would’ve been good actually. I’m not a fan of coriander, I don’t mind a small amount but I don’t really like it in it’s raw state.

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