Steamed Hammour Fillets Recipes

STEAMED HAMMOUR FILLETS

Steps:

• Preheat oven to 200C.
• Marinate hammour fillets in lemon juice and salt for half an hour.
• This will remove all the dirt from the fish.
• Remember to wash the fillets in clean water before cooking.
• Place fillets in a baking dish.
• Combine tomato juice and seasonings in a bowl.
• Pour over fish.
• Cover.
• Bake for 12-18 minutes or until fish flakes easily.

GRILLED HAMOUR

Steps:

• Mix lemon juice, olive oil, ginger-garlic paste, anchovy sauce, anchovy fillet, tarragon herb, salt and pepper to make a marinade.
• Marinate the hammour fillet in this for a few hours or overnight for best results.
• Grill it over the charcoal griller.
• Saute garlic in butter.
• Toss mint and greenpeas in it.
• Add salt and pepper to taste.
• Mash grated potatoes in a pan.
• Add milk, butter, salt, pepper and nutmeg gradually until creamy in texture.
• Finish off with cream and parsley.
• Arrange the grilled hammour in the centre of your serving plate.
• Serve hot with 49ers salad (recipe posted separately) and other accompaniments such as lemon butter sauce.

STEAMED FILLET OF SOLE

Steps:

• Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream.
• Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as "the jam".
• Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed.
• To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.