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Published on 07 Feb 2018 / In Indian Recidpes

Bengali or Kerala style, steamed fish recipes are hot favorite. Surmai is a delectable fish, which is enjoyed by the Maharashtrians. It is used in many scrumptious recipes.

Whipping up deliciously healthy recipes is second nature to celebrated Mumbai-based Chef Vicky Ratnani. The most recent feather on Vicky’s hat is winning The Gourmand World Cookbook Awards (think Oscars of the cookbook world) for his book, Vicky Goes Veg by Vicky Ratnani.

Chef Vicky Ratnani shares a recipe for 'Steamed Surmai fish with fresh vegetables'. Ingredients used by the chef are:
Surmai fish
Lemon juice
Coriander stem
Sliced Ginger
Cinnamon
Star anise
Garlic
Salt
Bok Choy
Broccoli
Carrot
Pepper
Onion
Garlic
Ginger
Chilly
Sugar
Soya sauce

METHOD:

1. Take a steaming cooker. Add a glass of water to the bottom
container.
2. Add lemon juice, coriander stem, sliced ginger, cinnamon, star
anise, garlic and salt to cook flavoured water.
3. In the middle of the container, put bok choy, sliced carrots and
broccoli.
4. At the top container of the steamer, put a piece of fish and sprinkle
salt and pepper on it.
5. Now, fix the steaming cooker and steam the ingredients well for
about 5-7 minutes.
6. In the meantime, prepare the sauce to go with the fish.
7. Add chopped onion, garlic, ginger, chilli, soy sauce, lemon juice
and a little bit of sugar. Mix them well.
8. Now, put the steamed piece of fish on a plate with steamed
vegetables. Pour sauce mixed with flavoured cooking liquor in the
dish.
9. The food is ready to serve.

COOKING TIME: 15-20 Minutes

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