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Spicy steamed fish
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2 tsp olive oil
1 large onion, sliced
4cm piece fresh root ginger, finely grated
3 garlic cloves, sliced
2 red chillies, deseeded and finely chopped
2 tsp cumin seeds, crushed
¼ tsp ground turmeric
600g sweet potato, peeled and cut into chunks
1 cauliflower, in florets
1 lime, juice
500g pollack, cod or haddock, cut into 4 fillets
25g flaked toasted almonds
½ x 20g pack coriander, roughly chopped
1. Heat the oil in a pan and soften the onion for 8 minutes. Stir in ½ each of the ginger, garlic, chillies and cumin; add all the turmeric. Cook for 2 minutes, then add the sweet potato and 350ml boiling water; cover and simmer for 10 minutes. Stir in the cauliflower and cook for 5 minutes.
2. Meanwhile, mix the remaining ginger, garlic, chilli and cumin with the lime juice; spoon over the fish. Once the vegetables are tender, lay the fish on top of them, pouring in its marinade. Steam, covered, for 5 minutes. Scatter with the almonds and coriander and serve.
Typical values per serving:
This recipe was first published in November 2011.