Northeast Indian style Steamed Fish with Ginger and Spring Onion

Steamed fish North East Indian style

Our love for healthy food and recipes is undying in Northeast India and if you have been following me, you can see how well balanced most of our foods are in terms of nutrition value. With most recipes being oil free and cooked in traditional ways, which  keeps the culture alive as well as the recipes as we primarily cook with only local ingredients . I bring to you a flavoursome steamed fresh fish with ginger and spring onion recipe from North East India, where the flesh of the fish is tender, silky and delicate. I am sure it will leave you drooling.

Fish stuffed with Ginger and Spring Onion

INGREDIENTS

1.    Fish any of your choice

2.    Spring onions 5bulbs

3.    Salt as per taste

4.    Ginger 2 inches julienne

5.    Turmeric powder 1/4th teaspoon (optional)

6.    Mustard oil

PREPARATION

1.    First chop your spring onions bulbs into half and the length should be such that it fits into the stomach of your fish.

2.    The size of the fish depends on your steamer size. Clean the gut, scales and fins of your fish then score or make incisions on the fish on both sides.

3.    Drizzle oil on your fish then turmeric and salt as per taste, then rub these ingredients on the fish both in and out.

4.    Now tuck your ginger julienne in between the scores also generously inside the stomach.

5.    Take your spring onions along with the bulbs tuck into the fish’s stomach. 

Healthy fish recipe ready to steam

6.    Heat water in your steamer and bring it to a boil.

7.    Now take a plate, place rows of spring onions to avoid direct contact. Then place your fish on the spring onions also put the remaining spring onions on the fish.

8.    Place the tier on the steamer and cover. Let it cook for 15 to 20 minutes. If your fish is bigger than mine, please steam it longer about 10 to 15 minutes.

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