Tiscali Food and Drink

Ingredients

1 tbsp of finely chopped tender lemon grass
1 tsp of finely chopped fresh ginger
4 small fresh red or green chillis, finely chopped
1 whole fish, weighing about 1 1/2 lb/720g (trout, bream, carp, mullet or salmon would do), cleaned
4 dried Chinese mushrooms, soaked, drained and roughly cut across
2 tbsp of light soy sauce
1/2 tsp of sugar
1 tbsp of lemon juice
sprinkling of salt

Method

Place half the lemon grass, ginger and chillis inside the fish. Set the fish on a heatproof plate with a slightly raised edge, which will fit into a steamer. Cover the fish with the remaining lemon grass, ginger and chillis. Lay the chinese mushrooms on top. Pour over the soy sauce, sprinkle with the salt.

Bring water to the boil in the bottom part of a steamer. Place the plate in the upper part, cover and steam for 10-15 minutes, depending on the variety of fish. When cooked through, remove and serve.

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