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Steamed Hammour with Soy Sauce
Pat the fish dry with kitchen paper and rub it with Salt. Put the fish in a heat proof plate, scatter the Ginger evenly, add a little water, Soy Sauce, Sesame Oil and Spring Onions and steam for about 6 mins. Remove the cooked fish onto the serving dish. Heat the Ground Nut and Sesame oil and pour over the Fish. Garnish with Coriander sprigs.
Ingrediants:
Hammour Fillet cut into 3, Salt, Shredded Ginger, Shredded Spring Onion, Light Soy Sauce, Dark Soy Sauce, Ground Nut Oil, Sesame Oil, Fresh Corriander Leaves for garnish&&16 x 45, 1, 1 1/2, 3, 2, 2, 1, 2, 1&&1, 4, 5, 5, 5, 4, 5, 4, 5
Category: Main Dishes
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