Steamed White Fish In Ginger + Turmeric
What's great about it
This is a delicious recipe from my book Perfect Digestive Health. I love the simplicity of the dish and the extraordinary flavour that marries so well with any type of seafood, especially delicate proteins such as fish. The ingredients have been especially selected to help boost digestion and nourish the immune system. Curcumin is the active ingredient in turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Curcumin is anti-inflammatory, anti-oxidant, anti-bacterial, detoxifying and amazing 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 finally 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 is really well sealed 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. I love my warm broccoli salad with kale, lime and roasted tamari almonds.
Notes and Inspiration
Use saffron in place of turmeric.
Monte au beurre 1 teaspoon butter 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 which makes for a wonderful 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.