Steamed Nasellini
Recipe second for 4 people based on Hake with tomato.
Preparation:
Preparation: Wash the fish under running water and pat dry with absorbent kitchen paper, then make a series of parallel cuts on the sides. Salt them inside and out, stuff them with a few coriander and mint leaves, then place them in the special steamer basket. Peel the pepper, remove the seeds and the internal white membranes and cut it into thin strips. Clean the mushrooms and cut them into strips together with the bamboo shoots. Scald the tomato, peel it and cut it into cubes, finally distribute all the vegetables prepared on the fish. Peel the ginger, clean the chilli pepper and chop them both, then distribute the mixture over the fish as well. Season with the soy sauce and oil, place the basket in the pot with the water, cover with a lid and steam for 15-20 minutes. If necessary, add salt at the end of cooking.
Ingredients:
Ingredients: 4 Clean Nasellini Of About 400 G Each - Salt - 2 Tablespoons Coriander Leaves And Peppermint - 200 G Peppers - 150 G Cultivated Mushrooms - 60 G Bamboo Shoots - 1 Tomato - 30 G Fresh Ginger - 1 Red Chilli - 2 spoons dark soy sauce - 2 spoons olive oil
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