Steamed Fish With Chili And Ginger

Preparation:

Preparation: Wash the fish under running water, pat them dry with a cloth, then make a series of parallel cuts on the sides. Salt them inside and out and stuff them with lime zest and a few coriander leaves. Peel and cut the fresh ginger into thin slices; clean the peppers by depriving them of the seeds and the internal white membranes, then cut them into strips. Place the fish in the steamer basket and sprinkle with the ginger slices, the rest of the coriander and the chilli strips. Drizzle everything with the olive oil, place the basket in the pot with the water, close with a lid and steam for 15-20 minutes, depending on the size of the fish, checking the cooking point from time to time . The fish are done when the dorsal fin comes off easily. At this point remove them from the basket and serve them together with fresh seasonal vegetables.