| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food networ, Food3 |
2 |
servings |
INGREDIENTS
| 2 |
|
Fish steaks; about 1" thick |
|
|
; salmon or tuna |
| 2 |
tb |
Soy sauce |
| 2 |
|
Garlic cloves |
| 1 |
|
Pinches five spice powder |
| 1 |
tb |
Finely chopped ginger |
| 1/2 |
|
Lemon; juice of |
| 2 |
sm |
Spring onions |
| 100 |
g |
Jasmine rice |
| 6 |
|
Cardamom pods; up to 7 |
| 1 |
|
Garlic clove; chopped |
|
|
Fresh coriander; finely chopped |
INSTRUCTIONS
ORIENTAL PASTE
FRAGRANT RICE
Oriental fish steaks: Combine all the ingredients except the fish in a food
processor until they form a thick paste.
Grill the fish steaks for approximately 4 minutes on one side. Turn and
coat with the oriental paste and grill for a further 4 to 5 minutes until
the fish is fairly firm but still juicy.
Fragrant rice: Wash the rice thoroughly. Put the rice, cardamom and chopped
garlic in a pan and cover with water. Bring to the boil over a medium heat,
stir once then lower the heat and gently simmer. Cover the pan tightly and
cook gently for 8 to 10 minutes.
Remove from the heat, drain and remove the cardamom pods. Stir in the
chopped coriander and serve with the oriental fish steaks.
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