LCD – All Recipes, Main
1 whole fish (snapper or trout) weighing approximately 1 kilogram (2.25 pounds)
Juice of 1 lemon freshly squeezed
5– 6 cups Chicken or Fish Stock (page 98)
1 medium onion diced
1 stalk celery diced
1 carrot julienned 2.5 centimetre
(one-inch) piece ginger finely chopped
2 garlic cloves minced
Garnish (instructions follow)
(GF, DF, NF, YF)
Clean and scale the fish, then rub inside and out with lemon juice.
Place the stock in a wok or large deep frying pan, add vegetables, ginger and garlic.
Arrange a rack with chopsticks or place an upturned bowl in the base of the wok.
Bring the stock to a boil over a low heat and place the fish on the rack.
Pour over 1 cup of the stock and flavourings. Steam for 20–30 minutes, or until cooked.
Or wrap fish in foil and bake at 175°C (350°F) in oven for 25 minutes while simmering the stock for 20–30 minutes.
Place the fish on a heated serving dish and bring the remaining stock to a rapid boil until slightly reduced and spoon over the fish.
This dish can be served hot or cold.
To make garnish: Peel a carrot and cut into matchstick strips.
Finely slice 2 spring onions.
Soak the carrots and spring onions for 1 hour in 1/2 cup balsamic vinegar and 1/2 cup unsweetened orange juice.
Drain and sprinkle over the fish to garnish.