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LOCATION: Recipes >> Asian >> Fish Ginger 01

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Fish Ginger
Serves 4

1 whole fish (coral trout, snapper) about 1.5 kg, cleaned and scaled
2 tsp turmeric
5-cm piece ginger, crushed
Peel and juice of an orange
750 ml fish or chicken stock
500 ml water
1 Tbsp reduced salt soya sauce
3 cardamom pods
1 tsp chopped or minced ginger
1 Tbsp spring onion white part, chopped
1 Tbsp spring onion green part, chopped
2 Tbsp capsicum cut into thin strips
1 Tbsp peanuts
1 tsp sesame oil
2 tsp peanut butter
2 Tbsp coconut milk (optional)
1 tsp minced chilli

Cut a few slashes in the fish on each side. Place in plastic bag
with turmeric, shaking bag to spread the turmeric evenly. Insert
fish in the bag shake to cover fish with turmeric. Remove from the
bag. Place the ginger and orange peel inside the body cavity. In
a wok wide enough to take the fish, put the stock, water, soya
sauce, cardamom pods and minced ginger. Put chopsticks across the
wok to hold the fish - or you could use a wire rack. Place the
fish on the chopsticks or rack. Cover with lid or aluminum foil.
Steam for around 30 to 40 minutes. Remember to allow longer if the
fish has come directly out of the refrigerator. Check fish is
cooked by inserting a knife into the flesh, which should come away
from the bone. When cooked, remove fish from the wok and put in
warm place. Remove rack, add orange juice and chilli to the steaming
liquor and allow to reduce to a third of its volume. Stir in the
peanut butter and coconut milk, if using. Do not allow the mixture
to boil once coconut milk is added. Briefly fry white part of
spring onions, capsicum and peanuts in the sesame oil. Serve fish
with the sauce, garnished with green parts of spring onion.

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