Ingredients

• 750 g - piece of skinned, cleaned fish
• 2 tbsp - spring onion paste
• 2 tsp - ginger paste
• 2 tsp - garlic paste
• juice of 2 lemons
• salt
• For Sauce:
• 1 tbsp - carrot strips
• 1 tbsp - capsicum strips
• 1 tbsp - onion shreds
• 1 tbsp - cucumber strips
• 1 tbsp - pineapple strips
• 2 tbsp - soya sauce
• 2 tbsp - malt vinegar
• 2 tbsp - ground jaggery
• 2 tbsp - tomato ketchup
• 2 tsp - corn flour, mixed with 1 tbsp - water
• 200 ml - water/fish stock
• 1 tsp - coarsely ground black pepper

How to Make Oriental Fish

• Score fish on both sides.
• Marinate for 1 hour in a mixture of spring onion, ginger and garlic paste, salt and lemon juice.
• Steam fish for 20 minutes over hot water. Set it aside.
• Boil together all the liquid sauce ingredients for 2-3 minutes.
• Add vegetables and pineapple to the pan and allow it to heat through.
• Pour sauce over the fish and serve immediately.