MULLET WITH GINGER

Preparation Method :

• Rinse the fish inside and out and pat dry with kitchen paper (paper towels).
• Make 3 diagonal slits in the flesh on each side of the fish.
• Season the fish with salt and pepper inside and out, according to taste.
• Place the fish on a heatproof plate and scatter the chopped spring onions (scallions) and grated ginger over the top.
• Cover and steam for 10 minutes, or until the fish is cooked through.
• Meanwhile, place the garlic wine vinegar, light soy sauce, caster (superfine) sugar, chili sauce, fish stock, (bell) pepper and tomato in a saucepan and bring to the boil, stirring occasionally.
• Cook the sauce over a high heat until the sauce has slightly reduced and thickened.
• Remove the fish from the steamer and transfer to a warm serving dish.
• Pour the sauce over the fish, garnish with tomato slices.
• Serve immediately.