26 Apr '11, 4pm

Fish with chopped chilli & garlic oil

Fish with chopped chilli & garlic oil

The dressing of seared spring onion and ginger oil is a classic but why not a carpet of seared chilli and garlic? Steamed fish suddenly turns exciting and colourful. To ease the family into eating steamed and not fried fish, choose fish steaks with few bones. Cod is good, as is batang, a kind of mackerel, or ikan kurau or threadfin. All of them offer rich tasting flesh. A few hints. You can mix the chopped chilli with tomato to reduce the heat, if there are non-chilli eaters around. Or else choose fat large chillies. These have lots of colour and less heat, while small, pointy ones are very spicy. In the recipe, I use both varieties for to get colour and not-so-numbing heat. Serves 4 Ingredients: 500 gm batang fish steaks (4 large slices) 4 fat red chillies 2 chilli padi 4 cloves of garlic, peeled 2 tablespoons canola, sunflower or light olive oil 1/2 teaspoon salt Method ...

Full article: http://food.insing.com/recipe/Steamed-fish-with-chopped-c...

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