Steamed asian bream
May 31, 1975 2:00pm- 15 mins preparation
- 25 mins cooking
- Serves 1
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Ingredients
Steamed asian bream
- 1 whole bream (240g)
- 3 centimetre fresh ginger (15g), cut into matchsticks
- 1 green onion, sliced thinly
- 1 small carrot (70g), cut into matchsticks
- 1 tablespoon tamari
- 1 teaspoon sesame oil
Method
Steamed asian bream
- 1Preheat oven to moderately hot 200°C (180°C fan-forced).
- 2Lightly oil sheet of foil large enough to enclose fish. Place fish on foil, fill cavity with half of the vegetables. Brush fish with combined tamari and oil; top with remaining vegetables.
- 3Fold edges of foil to enclose fish; place fish parcel on oven tray. Cook about 15 minutes or until fish is cooked as desired.
- 4Serve fish sprinkled with fresh coriander leaves, if desired.