Steamed White Fish in Ginger + Turmeric
By Teresa Cutter
What's great about it
This delicious recipe is from my book Perfect Digestive Health. I love the dish's simplicity and the extraordinary flavour that marries so well with any seafood, especially delicate proteins such as fish.
Curcumin is the active ingredient in turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Curcumin is anti-inflammatory, antioxidant, anti-bacterial, detoxifying and excellent for digestive health.
1 tablespoon grated fresh galangal or ginger - I used galangal
1 tablespoon turmeric, grated
2 cloves garlic, smashed
1 tablespoon tamari soy sauce
2 tablespoons olive oil
generous pinch of ground black pepper
2 x 200 g pieces white fish fillets (wild snapper or any white fish of your choice)
1 bunch coriander - leaves and stalk finely chopped
1/4 cup water or coconut water (if braising)
COMBINE ginger, Turmeric, garlic, tamari, lime juice and olive oil in a bowl. For a smoother paste, I love using my mortar which combines the ingredients perfectly.
FOLD in the finely chopped coriander root.
ADD the fish fillet and coat well.
WRAP the fish individually using baking paper, foil, or banana leaf. Make sure it's well sealed and shaped into a lovely neat little pocket.
STEAM the fish for 10 minutes until cooked through and remove from the heat.
SERVE immediately with your choice salad or vegetables.
Notes and Inspiration
Feel free to use saffron in place of Turmeric.
Add monte au beurre or coconut cream right at the end for a richer, more decadent sauce.
Vegetarians can use organic silken tofu or tempeh in place of the fish. You can also wrap the fish in banana leaf if you can get it, making for a beautiful presentation.
If you don't have a steamer, you can also braise the fish in a frypan, adding a little splash of coconut water and then adding a lid to enhance the steaming effect.