Steamed Fish with Lettuce and Chillies

Name: Steamed Fish with Lettuce and Chillies
Ingredients: 2 teaspoons finely chopped fresh ginger; 2 tablespoons crème fraîche; 1 teaspoon paprika; 1 tablespoon coarsely chopped garlic; 2 tablespoons (25 g/1 oz) unsalted butter; 2 fresh red or green chillies, seeded and finely shredded; Orange-flavoured Oil, to serve; 450 g (1 lb) cos lettuce; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 2 fresh red or green chillies, seeded and finely shredded; 4 tablespoons water; 1 teaspoon sugar; 450 g (1 lb) fish fillets, such as cod or sea bass, divided into 4 equal parts; 450 g (1 lb) fish fillets, such as cod or sea bass, divided into 4 equal parts; 1 teaspoon salt; 450 g (1 lb) fish fillets, such as cod or sea bass, divided into 4 equal parts; A teaspoon freshly ground five-pepper mixture or white pepper; A teaspoon freshly ground five-pepper mixture or white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Steaming is a healthy and easy technique for cooking perfect fish. The hot steam keeps the fish moist and all the natural flavours are preserved. It is a common and popular method, widely used in Asia and now in Europe too. In this recipe, the fish is steamed and served with braised lettuce and chillies - an unusual and delicious accompaniment. Drizzle with orange-flavoured oil.

Ingredients

Fish course
Side dish
Gluten-free
Pescatarian

Ingredients

Method