Steamed Fish Belly with Pickled Olives and Ginger Recipe

Number of serving: 2

Preparation time: 5 minutes

Cooking time: 10 minutes


300g grass carp belly (or any white fish), rinse and drain
13g pickled olives, rinse, wipe dry and finely chop
25g pickled young ginger, coarsely chop
Shredded spring onion
Light soya sauce

Mix well the young ginger with pickled olives, set aside. Arrange fish on a serving plate. Spread the pickled olive mixture on top of the fish. Steam over high heat for 8 minutes. Drain away any liquid on the plate. Sprinkle shredded spring onion on top. Heat 1 tablespoons oil over high heat until it smokes. Pour the hot oil over the fish. Sprinkle light soy sauce and serve.

Cooking tips:
Rinse the fish thoroughly to get rid of any visible blood to avoid the fishy taste.

Health tips:
Pickled olives help in digestion and reduce thirst.

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