INGREDIENTS

INSTRUCTIONS

Cut a few slashes in the fish on each side. Place in plastic bag with
turmeric, shaking bag to spread the turmeric evenly. Insert fish in the bag
shake to cover fish with turmeric. Remove from the bag.
Place the ginger and orange peel inside the body cavity.
In a wok wide enough to take the fish, put the stock, water, soya sauce,
cardamom pods and minced ginger.
Put chopsticks across the wok to hold the fish - or you could use a wire
rack.
Place the fish on the chopsticks or rack.
Cover with lid or aluminium foil.
Steam for around 30 to 40 minutes. Remember to allow longer if the fish has
come directly out of the refrigerator.
Check fish is cooked by inserting a knife into the flesh, which should come
away from the bone.
When cooked, remove fish from the wok and put in warm place.
Remove rack, add orange juice and chilli to the steaming liquor and allow
to reduce to a third of its volume. Stir in the peanut butter and coconut
milk, if using. Do not allow the mixture to boil once coconut milk is
added.
Briefly fry white part of spring onions, capsicum and peanuts in the sesame
oil. Serve fish with the sauce, garnished with green parts of spring onion.
Leftover potential: Best eaten immediately, or cold on same day.
Converted by MC_Buster.
Per serving: 65 Calories (kcal); 6g Total Fat; (73% calories from fat); 2g
Protein; 3g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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