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Steamed Grass Carp with Creamy Ginger Sauce
Ingredients:
150 gm young ginger, cleaned
2 tbsp cooking oil
3/4 tsp salt
1 tsp sugar
2 tbsp oyster sauce
700 gm grass carp, snapper or trout tail
1 tsp sesame oil
1 sprig coriander leaves
Instructions:
1. Blend the ginger with the cooking oil, salt, sugar and oyster sauce in a blender until it becomes a fine paste.
2. Bring 3 bowls of water to boil in a wok. Place a steaming rack inside. Place the grass carp on a steaming plate and pour the sauce mixture over it and place on the steaming rack. Steam for 1 5 minutes.
3. Remove from the rack, and sprinkle sesame oil on the fish before serving. Garnish with coriander leaves.
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