Steaming is unbeatable when it comes to heart-healthy cooking: there's no need for added fat, and flavour and nutrients are locked in. Serve this fish with grilled capsicum and a pilaf of wild and brown rice for a satisfying meal.
2 tablespoons grated fresh ginger
3 garlic cloves, finely chopped
1/2 teaspoon grated lime rind
1/2 cup chopped fresh coriander
4 flathead or other fish fillets, about 150 g each
pepper to taste
2 1/2 teaspoons sesame oil
2 tablespoons fresh lime juice
1 teaspoon cornflour blended with 1 tablespoon water
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Combine the ginger, garlic, lime rind and half the coriander in a small bowl. Place the fish fillets skin-side up on a work surface and sprinkle with pepper and the coriander mixture. Fold the fish fillets in half. Drizzle the sesame oil over the folded fish and place the fish on a heatproof plate.
Place a cake rack in a frying pan large enough to hold the plate of fish and add enough water to come just below the cake rack. Cover the pan and bring the water to a simmer.
Carefully place the plate of fish on the rack over the simmering water. Cover and steam until cooked, about 5 minutes. With a slotted spoon, transfer the fish to a platter; keep warm.
Pour the cooking liquids on the plate used for steaming into a small saucepan. Add the lime juice and 1/2 cup water and bring to the boil. Stir in the cornflour mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute. Stir in the remaining coriander. Serve the fish accompanied with the sauce.
For a gluten free option, use Gluten Free Cornflour.
The oil extracted from sesame seeds is high in polyunsaturated fatty acids, which can help to prevent heart disease.