Steamed fish with ginger and hoisin sauce
Banana leaves impart a delicate flavour to this recipe. If you don't grow your own, check out Asian food stores for fresh or frozen leaves.
- Cut the fish into serving-sized pieces. Brush with the hoisin sauce.
- Line a large steamer with banana leaves. If the leaves are not available, use oiled baking paper. Add the fish in a single layer. Dot with the hoisin sauce. Sprinkle with the remaining ingredients.
- Cover and steam over simmering water for about 5 minutes, until cooked.
- Serve immediately, topped with sesame seeds, if preferred.