Oriental Steamed Fish with Ginger, Soy and Sesame

I love Delia Smith. Her recipes books are excellent and, if I stick to the instructions, they always turn out well. The only problem is she loves butter!! Here is one of her healthier recipes from "The Delia Collection". It's really easy and fast.

Oriental Steamed Fish with Ginger, Soy and Sesame

1 lb 8 oz (700g) lemon sole fillets, skinned and cut lengthways down the natural dividing line

2 1/2 inch (6cm) piece of roog ginger, peeled

1 tablespoon Japanese soy sauce

1 rounded tablespoon sesame seeds

3 cloves garlic

2 spring onions

1 dessertspoon sesame oil

1 dessertspoon groundnut or other flavourless oil

Juice of 1 lemon

A few outside lettuce leaves or foil for lining the steamer

Salt and freshly milled black pepper.

You will need a steamer.

Begin this by having a little chopping session. First, the ginger, which should be thinly sliced, then cut into very fine shreds. The garlic needs to be chopped small, as do the spring onions, making sure you include the green parts as well.

Now place a medium frying pan over a medium heat and, when its hot, add the sesame seeds and toast them in the dry pan, shaking it from time to time until they're a golden brown colour - this takes only 1-2 minutes. Now transfer the seed to a bowl.

Next add the oils to the pan and, over a medium heat, gently fry the chopped garlic and ginger - they need to be pale gold but not too brown, so take care not to have the heat too high. After that, add these to the toasted seeds, along with any oil left in the pan, then mix in the lemon juice, soy sauce and chopped spring onions.

Now spoon the fish, then spread three-quarters of the mixture over the surface of each skinned side, roll them up quite firmly into little rolls, then spoon the rest of the mixture on top of each roll. All this can be prepared in advance, as long as the fish is kept covered in the fridge.

Then when you are ready to cook the fish, line the base of the steamer with the lettuce leaves or foil. Now place the fish on top, cover with a lid and steam over boiling water for 8-10 minutes. Serve with steamed vegetables and (if you're including carbs) brown rice.