| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Coxon’s kit, Coxon2 | 1 | servings | |
INGREDIENTS
| 1 | Snapper approximately 2lb; head on | |
| 1 1/2 | Inches ginger; skinned and diced | |
| ; finely or grated | ||
| 4 | Spring onions; julienne | |
| Salt and pepper | ||
| 3 | tb | Peanut oil |
| 2 | tb | Soy sauce; light |
| 1 | Carrot; julienne | |
| Mange tout; julienne | ||
| 1 | Garlic clove; crushed | |
| 2 | Star anaise | |
| 1 | Sprig fennel | |
| 1 | Shallot; chopped | |
| 1 | Bayleaf | |
| 1 | Lemon; rind of | |
| Scotch bonnet; (optional) |
INSTRUCTIONS
AROMATICS Clean out the fish and cut off fins and tail. Place the aromatics into the steamer and bring to the boil. Place the fish into the steamer and cook for 15 minutes approximately, depending on size and thickness. Mix together the oil, soy sauce, crushed garlic and if required the Scotch bonnet. Remove the skin from the fish and return the fish back to the steamer. Scatter the vegetables over the fish, season and drizzle over the soy mix. Leave and finish off cooking, approximately 5 minutes. Serve either in or from the steamer. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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