Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a large, deep skillet, combine the fish bones with 
the tomatoes, ginger, scallions, cilantro, tomato paste and sambal. Add 6 cups of water and set a bamboo steamer on top. Bring the water to a boil, then simmer over moderate heat until the tomatoes start to break down, about 5 minutes. 


Step 2    

Drizzle the fish with oil and season with salt. Put the fish in the steamer basket skin side up, cover and steam over moderately low heat until just cooked through, 5 to 7 minutes.

Step 3    

Using a thin spatula, transfer the fish to shallow bowls. Strain the broth into a heatproof bowl; discard the solids. Season 
the broth with salt and ladle over the fish. Pile the cucumber alongside, garnish with sesame seeds and serve.

Serve With

Steamed rice.

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