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    Sunday, December 03, 2006

    Steamed Fish with Egg Fried Rice.

    Another fabulous fish dish

    I made the Egg Fried Rice for lunch and added some finely chopped vegetables
    This made an excellent lunch as you can see (pictured)

    ...but if serving with fish just make the Egg Fried Rice recipe below.
    It is generally recognised that Peanut Oil is the best for Chinese cooking because of its high smoking point but you may use any other vegetable oil.

    The Fish
    1 fillet fish per person

    Marinade...enough for 2 portions
    Zest of 1 orange and 1 lemon
    3 cm piece of ginger sliced finely into sticks
    2 spring onions chopped

    8 leaves basil finely sliced
    2 tablespoons peanut oil
    Few drops sesame oil

    Place fish on plate and sit in a steamer
    Sprinkle on the zest and ginger
    Plus spring onions
    Steam for about 5-6 minutes
    Remove from steamer carefully
    Place on plate and heat the peanut oil and sesame oil till quite hot and
    Drizzle over fish.

    Serve with the Egg Fried Rice.

    The Egg Fried Rice.
    For 2 people
    2 tablespoons peanut oil
    1 cup cooked chilled rice
    2 eggs
    Sea salt and freshly ground black pepper
    1 teaspoon sesame oil
    2 spring onions finely sliced

    Heat oil in wok till smoking
    Add rice stir till well coated with the oil.
    Meanwhile beat the eggs with sesame oil and S & P
    Add to rice and mix quickly and thoroughly
    Add spring onions toss well

    Out onto plate with the fish

    If you want to add vegetables (as per photo)
    Finely chop your favourite vege into small dice
    Quickly stir fry in peanut oil remove put aside
    Add to completed rice as per the picture above

    Try this as an accompaniment

    Marinated Grilled Summer Vege

    This marinade is excellent for courgette, any kind of summer squash.
    Of course you can do the favourites aubergine capsicum etc.

    Cook on BBQ or an inside grill to get the smoky flavour and good grill marks.

    2 tablespoons white wine vinegar
    2 tablespoons lemon juice
    2 cloves garlic finely chopped
    2-3 sprigs of thyme leaves chopped
    Sea salt and freshly ground black pepper
    1/3 cup extra virgin olive oil.

    4 courgettes sliced into 1-2 cm slices cut diagonally
    This gives a bit more surface to grill.

    Marinate for 2 hours
    Straight onto hot grill
    Should take about 2-3 minutes each side.
    Pour excess marinade over as dressing
    The addition of a few fresh herbs chopped ontop wouldn't go amiss.
    This can be made earlier...served at room temperature
    or in the fridge as a snack.

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