Recipe of Super Quick Steamed Fish in green gravy

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Steamed Fish in green gravy. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Steamed Fish in green gravy Recipe. Make this lovely steam fish with gravy. We used fresh water fish but you can use fish of your choice. #HappyCookingToYou #Fish.

You can have Steamed Fish in green gravy using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Steamed Fish in green gravy

1. You need 2-3 of Fish (preferably with good flesh type).
2. Make ready of Ingredients for marinated.
3. It’s 1/2 cup of Coriander leaves.
4. It’s 2 tbsp of Mint leaves.
5. Make ready 3-4 of Green chilli.
6. Prepare 1 inch of Ginger.
7. Take 3-4 of Garlic.
8. It’s 1/2 teaspoon of Pepper pods.
9. Take 1/2 teaspoon of Turmeric powder-.
10. You need 1/2 teaspoon of Lime juice.
11. Make ready to taste of Salt.

My granny used to cook fish on a plate.It's a great way to make perfectly steamed fish without overcooking it.Steamed fish with ginger and spring onions is one of the easiest and best steamed fish recipe available.The main flavour to the gravy is the soy sauce and the hint of sweetness which comes along with it.

Steamed Fish in green gravy step by step

1. Clean the fish and draw lines on the fish, so that it will be good for marinated.
2. Now take the marinated items and grind it.
3. Now apply the marinated gravy all around the fish and keep it for one hour.
4. Now if you have banana leaf, place the fish on it or place it on the Aluminum foil and then steam fish for 15 minutes to 20 minutes on medium flame.
5. And then switch off and serve it hot with rice, this steamed fish is good for persons on diet.

Bringing to you an another authentic Sindhi dish - Seyal fish curry in a green gravy thats packed and loaded with minerals of herbs and proteins of a fish.Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish.In Scotland I made this with Haddock.

Using Chinese light soy sauce would be the best.Place the fish fillets, side by side, on top of the foil, drizzle with soy sauce, and season with salt and pepper.ONCE the pressure has released, check the fish for doneness and carefully remove using the foil.Squeeze lemon juice over the fillets.Chinese steamed fish topped with fresh ginger and shallots / scallions that is "cooked" when hot oil is poured over it.