Steamed Mullet with Ginger


1 Mullet cleaned and scaled                     

2 spring onions chopped

1 tsp fresh root ginger, grated

125ml/4 fl oz/ ½ cup garlic wine vinegar

125 ml/4 fl oz/½ cup light soy sauce

3 tsp caster sugar

Dash of chilli sauce

125ml/4 fl oz/ ½ cup fish stock

1 green bell pepper seeded and thinly sliced

1 large tomato, skinned, seeded and cut into thin strips

Salt and pepper

Sliced tomato to garnish


Wash to fish inside and out and dry on kitchen paper

Make 3 diagonal slits in the flesh on both sides of the fish

Season with salt and pepper inside and out

Put the fish on an ovenproof plate and scatter with the spring onions and ginger

Cover and steam for 10 minutes until the fish is cooked through

In a saucepan place the fish stock, soy sauce, sugar, chilli sauce, pepper and tomato and bring to the boil stirring regularly.

Cook over a high heat until the sauce has reduced and thickened

Place the fish in a warm serving dish and pour over the sauce

Garnish with tomato sliced

Serve at once

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{August 3, 2011} {Tags: }