|Hurry Burry Steamed Fish
This is a recipe that I make when I am in a hurry and have very little time to spend in the kitchen. It’s a great way to also use up the odds and ends in my vegetable basket and serve up a satisfying, delectable meal during the week or even when you have unexpected guests;
500 gms boneless fish, cubed; salt and pepper to taste; 3 spring onions, chopped; 1 inch piece ginger, grated; 2 tbsp thin soy sauce; 2 tbsp olive oil; 5 cloves garlic, minced; 2 dried red chillies, broken into bits; 1/2 tsp brown sugar; 1 medium sized green capsicum cut into strips.
Wash and drain fish. Season with salt and pepper and 1/2 tsp sugar to taste. Add half of the ginger, garlic, spring onions, oil and soy sauce and mix well so that all the fish is seasoned. Place the fish in a heat resistant dish and steam in a pressure cooker or any large dish for 20 minutes. Keep warm.
Heat remaining oil in a non stick pan and stir fry the remaining ginger, garlic, red chillies, salt and capsicum for a few minutes. Add the remaining soy sauce and spring onions and stir to combine. Pour over the fish and serve hot with white rice or kichdi.