Steamed fish with chilli and ginger
Instructions
Wash fish under running water, then dry them with a cloth, then practiced on the sides a series of parallel cuts.
Sprinkle the pretzels inside and out and the cannoli with lime zest and some coriander leaves.
Peel and cut into thin slices fresh ginger; Peel the chiles by depriving them of the seeds and white membranes, then cut them into strips.
Place the fish in the basket for steaming and sprinkle with the sliced ginger, the rest of the coriander and pepper strips.
Seasoned with olive oil, place the basket in the pot with water, close with a lid and cook for 15-20 minutes, depending on the size of the fish, occasionally checking doneness.
The fish are cooked when the dorsal fin comes off with ease.
At this point remove them from the basket and serve with fresh seasonal vegetables.
Ingredients and dosing for 4 persons
- 4 clean fish of approx. 350 g each
- Salt
- 1/2 teaspoon of lime zest cut into julienne
- 2 tablespoons of fresh coriander leaves
- 50 g of fresh ginger
- 2 chillies
- 3 tablespoons of olive oil