Steamed Fish with Young Ginger
Yield
8 servingsPrep
5 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
lemon juice
|
|
| ½ | cup |
ginger root
finely minced |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
sesame oil
|
|
| 3 | tablespoons |
garlic
finely minced |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | pounds |
sole fillets
red |
|
| 1 | x |
banana leaf
or aluminum foil |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
lemon juice
|
|
| 118 | ml |
ginger root
finely minced |
*
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sesame oil
|
|
| 45 | ml |
garlic
finely minced |
|
| 45 | ml |
soy sauce, tamari
|
|
| 907.2 | g |
sole fillets
red |
|
| 1 | x |
banana leaf
or aluminum foil |
* |
Directions
Combine lemon juice and minced ginger root.
Set aside.
Combine vegetable and sesame oil in frying pan and heat.
Add garlic and sauté until light brown.
Remove garlic from oil and mix into lemon juice and ginger root mixture.
Fry sesame seeds in same pan until golden brown.
Add to ginger mixture.
Blend in soy sauce.
Sprinkle mixture over fish fillets.
Steam in individual banana leaves or aluminium foil pockets for 20 minutes.
