A steamed fish peppered with flavours
In a pestle and mortar or blender, grind the coriander roots,celery root, shallots, garlic, ginger and ground white pepper to make a paste for the fish.
Heat the oil in a wok. Fry the paste until cooked but not coloured. Add the yellow beans and simmer until aromatic. Season with the sugar, spices, wine and vinegar and simmer for several minutes. Taste to make sure it is not too salty. This can be made well in advance.
Cut fillet fish into portions. Cover a steaming tray with onions and top with the celery stalks and ginger. Keep the celery leaves aside to garnish. Place the fish over the vegetables.
Cover with the prepared sauce and sprinkle the deep-fried garlic and pepper.
Steam for 8 minutes or until cooked through. Once cooked, pour away remaining water.
Ingredients
Directions
In a pestle and mortar or blender, grind the coriander roots,celery root, shallots, garlic, ginger and ground white pepper to make a paste for the fish.
Heat the oil in a wok. Fry the paste until cooked but not coloured. Add the yellow beans and simmer until aromatic. Season with the sugar, spices, wine and vinegar and simmer for several minutes. Taste to make sure it is not too salty. This can be made well in advance.
Cut fillet fish into portions. Cover a steaming tray with onions and top with the celery stalks and ginger. Keep the celery leaves aside to garnish. Place the fish over the vegetables.
Cover with the prepared sauce and sprinkle the deep-fried garlic and pepper.
Steam for 8 minutes or until cooked through. Once cooked, pour away remaining water.
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