The South East Asian fish dish gently teases you with the distinct flavours brought in by lemon. If kaffir lime leaves strike an instant rapport with the fish in the marination stage itself, more lemon comes into the picture when the fish allows a drizzle of sauce with lemon juice. The dish meets well the fetish of health freaks, as fish is steamed comfortably, a South East Asian specialty.
Steamed fish with chilli, fresh herbs, kaffir lime and ginger
Ingredients
4 pieces sole fish slice
10 gms corn flour
10 gms refined flour
1 egg white
Salt to taste
2 kaffir lime leaves
5 gms broth powder
Method
Marinate the fish with the above ingredients and keep it for sometime. Steam the fish for seven minutes.
For the sauce
20 ml oil
3 flakes crushed garlic
2 crushed fresh red chillies
2 crushed green chillies
Salt to taste
3 gms sugar
3 gms broth powder
5 gms chopped coriander roots
Juice of half lemon
Method
Heat oil, put garlic, coriander roots, crushed red chillies, green chillies, salt, sugar and broth powder. Finish with lemon juice. Put the fish on pokchoy. Garnish the fish with sauce and sprinkle juliennes of ginger on top along with juliennes of lemon leaves and fresh red and green chillies and spring onion. Add hot oil on top.
Bakshish Dean, Director, Food Production, The Park, is fascinated by the diligence with which French cuisine is made. “Super discipline” is the hallmark of the cuisine for Dean. “You can't hurry up any process in French food,” he says .
