Categories: asian, fish

Ingredients

• A whole fish - eg snapper, perch
• 1 T oil
• 1 t sesame oil
• 6 red shallots
• 1 t chopped garlic
• 1 t chopped ginger
• 1/2 cup mirin
• 2 T sweet Chinese vinegar
• 4 T fish sauce
• 1 T tamarind concentrate mix with 1T water
• 1/2 litre rich chicken fish or veg stock

Directions

1. Heat oils

2. Fry shallots, garlic, ginger

3. Add mirin, vinegar and fish sauce, stir

4. Add tamarind liquid and stock

5. Simmer 15min

6. Line a bamboo or other steamer with baking paper.

7. Place fish on paper, steam 5 – 10 mins

8. Serve on rice

9. Pour sauce over.

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