(Steamed Fish with Scallions and Ginger. So many lovely colours in this photo!)
Modifications: cut the recipe in 1/4, except for the scallions and ginger which I cut in 1/2. I used a salmon fillet in place of a whole fish and used canola oil instead of peanut oil, adding about 1/8 tsp (or less) of peanut butter! I also just realized I forgot the sugar.
I didn't score the fillet because one side was skinless and the sauce could easily seep into it.
Preparation: A+. Very easy. Had to buy sesame oil, but found a small bottle. I couldn't find anything similar for peanut oil so I didn't buy it. Online research told me there was no suitable substitute for sesame oil but that canola oil or light olive oil would replace peanut oil.
Verdict: A good way to enjoy fish, even for non-fish lovers. It met my key requirement, which is that there must not be a fishy flavour. Instead, there was a clear Asian taste of ginger and soy sauce.
I served it with broccoli and a medley of stir-fried veggies.
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