Salad of Steamed Assorted Fish with Soy, Ginger and Green Onion Dressing

Name: Salad of Steamed Assorted Fish with Soy, Ginger and Green Onion Dressing
Yield: for 4
Cuisine: Asia
Ingredients: 1 rainbow trout, about 675 g/1½ lb; 1 small sea bass, about 675 g/1½ lb; ½ tsp salt; 2 Cox’s apples; 1 tbsp mirin (Japanese rice wine); 1 pink pomelo, peeled and segmented; 2 large, slightly unripe pears; 2 tbsp light soy sauce; 10 cm/4 in piece of ginger root, peeled; ¼ tsp cayenne pepper; 4–6 spring onions, cut into thin rounds; 2 tbsp lemon juice

Preparation info

for
4

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

By choosingwhole small fish and steaming them whole, you will make this taste really good. Instead of serving it with a green salad, I accompany it with a salad of pink pomelo, apples and pears in a soy-ginger dressing.

Ingredients

1 rainbow trout, about 675 g/1½ lb
1 small sea bass,

Asia
Pescatarian
Southeast Asia

Method

First make the dressing: cut the ginger into tiny sticks, then mix these with all the other ingredients in a glass bowl.

Peel and core the apples and pears. Slice them into thin segments and put all the slices into the dressing to prevent discoloration. Pick off the skin from each segment of the pomelo, so that the juicy sacs inside break up into small groups. Put these into the dressin