Steamed Pomfret

By Home cook : Sumiitra Yiohan Sooriaarratchi

Ingredients

1 large pomfret or two small pomfret fish (Cleaned and washed; remove the entrails of the fish so that the stomach section is hollow).
2 tea spoons sea salt.
2 large spring onions chopped.
2 pieces of ginger (5 inches).
2 sprigs coriander leaf (optional).
Water for steaming – 3 cups.

Method

1. Cut the ginger and spring onions into strips.
2. Rub salt on the fish and place on a plate. You will put this plate in the steamer later on.
3. Stuff the fish with ginger and spring onion. Also cut slits on the body of the fish and place strips of ginger in the slits. Any extra ginger and spring onion can be placed both under the fish and on top of the fish before steaming. If you use coriander leaves then you can include coriander in the stuffing and garnishing.
4. Place the fish in a steamer. Bring the water to boil and steam for 30 mins on a low flame.
5. After 30 mins check the fish by passing a skewer through the flesh to make sure it is cooked.

1. Cut the ginger and spring onions into strips.
2. Rub salt on the fish and place on a plate. You will put this plate in the steamer later on.
3. Stuff the fish with ginger and spring onion. Also cut slits on the body of the fish and place strips of ginger in the slits. Any extra ginger and spring onion can be placed both under the fish and on top of the fish before steaming. If you use coriander leaves then you can include coriander in the stuffing and garnishing.
4. Place the fish in a steamer. Bring the water to boil and steam for 30 mins on a low flame.
5. After 30 mins check the fish by passing a skewer through the flesh to make sure it is cooked.
6. Serve with rice.