Ingredients
1/4 kg of fish fillets
A pinch of salt
1 tomato.
3tsp flour
Method
Cut into a neat piece of 3inches wide by 5inches long.
Wash and cut the tomato.
Rub the fish with tomato to give flavour.
Coat the fish with the mixture of the dry ingredients to season.
Put in a steamer or on a plate on top of boiling food or water.
Steam until well cooked ,45-60 minutes to steam.
Chop parsely and garnish to make it attractive.
Serve hot with parsely sauce as the accompaniment.
1/4 kg of fish fillets
A pinch of salt
1 tomato.
3tsp flour
Method
Cut into a neat piece of 3inches wide by 5inches long.
Wash and cut the tomato.
Rub the fish with tomato to give flavour.
Coat the fish with the mixture of the dry ingredients to season.
Put in a steamer or on a plate on top of boiling food or water.
Steam until well cooked ,45-60 minutes to steam.
Chop parsely and garnish to make it attractive.
Serve hot with parsely sauce as the accompaniment.
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