Oriental fish steaks
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fish steaks; about 1\" thick | |
| ; salmon or tuna | ||
| 2 | tablespoons | Soy sauce |
| 2 | Garlic cloves | |
| 1 | Pinches five spice powder | |
| 1 | tablespoon | Finely chopped ginger |
| ½ | Lemon; juice of | |
| 2 | smalls | Spring onions |
| 100 | grams | Jasmine rice |
| 6 | Cardamom pods; up to 7 | |
| 1 | Garlic clove; chopped | |
| Fresh coriander; finely chopped | ||
Directions
ORIENTAL PASTE
FRAGRANT RICE
Oriental fish steaks: Combine all the ingredients except the fish in a food processor until they form a thick paste.
Grill the fish steaks for approximately 4 minutes on one side. Turn and coat with the oriental paste and grill for a further 4 to 5 minutes until the fish is fairly firm but still juicy.
Fragrant rice: Wash the rice thoroughly. Put the rice, cardamom and chopped garlic in a pan and cover with water. Bring to the boil over a medium heat, stir once then lower the heat and gently simmer. Cover the pan tightly and cook gently for 8 to 10 minutes.
Remove from the heat, drain and remove the cardamom pods. Stir in the chopped coriander and serve with the oriental fish steaks.
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