Oh yes this was pretty tasty. Earthy flavour from the coriander and sesame oil with a deep savoury backnote of soy and then the sugary heat from the sweet chilli.
Steamed Fish with Two Sauces - Serves 1
100g, 4oz Pollock or other white fish fillet, defrosted if frozen
For the coriander (cilantro) sauce:
Small handful coriander (cilantro)
1/2 clove garlic
1 tsp soy sauce (or wheat free tamari if looking for gluten free)
1/2 tsp sesame oil
1/2 tsp unflavoured vegetable oil
2 tsp water
Sweet chilli sauce, coriander (cilantro) and salad or rice to serve
Steam the fish for approx 8-10 minutes or until cooked through (this will depend on the type of steamer you have, the heat and the thickness of the fish).
In the meantime, blend the coriander (cilantro) sauce ingredients together. Once the fish is cooked, drizzle with the sweet chilli and coriander (cilantro) sauces and serve.