Ginger and Kecap Manis Steamed Fish
Photography Manja Wachsmuth.
I’ve had my lightweight, 3-stacker metal steamer for more than 15 years and it’s wide enough to take one dinner plate on each level.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
Sauce
2 tablespoons kecap manis
1 teaspoon cornflour
1 tablespoon oyster sauce
2 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, crushed
pinch chilli flakes
To serve
hot, cooked brown rice
200 grams green beans, cooked
1 mango, thinly sliced
1 red onion finely sliced
chopped roasted cashew nuts, fresh coriander and lime wedges
METHOD
Sauce: Stir the kecap manis and cornflour together until smooth, then add the remaining ingredients.
Lightly oil the plates and place in your steamer. Cut the fish fillets to fit in a single layer. Spread the sauce evenly over the top of the fish. Cover the steamer and cook for 5–7 minutes depending on the thickness of the fillets.
To serve: Divide the rice between bowls. Place the fish on top and spoon over the juices from each plate. Add the beans, mango, onion, cashew nuts, coriander and the lime wedges.
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