An eastern steaming basket allows me to prepare the fish of today.
For 2p chop 4 cm of ginger, 2 garlic cloves, 1 chili pepper. Mix with the juice of ½ lemon, 1 table spoon of rice vinegar, a pinch of sugar and a pinch of salt.
Prepare coriander butter by mixing 20 grams of butter with 4 table spoons of chopped cilantro.
Put the fish in baking paper, add the lemon mixture and divide the butter on each portion.
Boil water in a large pan or wok with a roster and allow the steam to cook the fish in the steaming basket in approx 20 mins.
A large portion of simply baked or steamed vegetables (spring onions, courgette, bell pepper, cauliflower, carrots, mushrooms ….) is a perfect side dish. For those who prefer carbs, combine with some boiled rice.
This is pure Asian!