Steamed Pike Perch with Shrimp

Ingredients

• 350 g pike perch fillet
• 4 scampi (pre‑cooked)
• 1 tsp freshly grated ginger
• 1 tbsp dry sherry
• 1 tbsp Sesame oil
• Salt
• pepper (ground)
• 1 banana leaf (if available)
• butter
• 100 g glass noodles (or rice noodles)
• 100 g carrots (julienned)
• 2 egg whites
• 500 ml plant oil (for frying)

Instructions

1. 1.

   Wash the fish fillet, pat dry and portion if needed.

2. 2.

   Mix ginger, sherry, sesame oil, salt and pepper. Brush the fish fillets and scampi with the mixture and let marinate covered for about 30 minutes.

3. 3.

   Trim the banana leaf to fit the steamer basket, lightly butter it and place in a steamer insert (or just grease the insert). Add the pike perch and scampi. Pour water 1–2 cm into a suitable pot, set the steamer insert inside; bring to boil and steam covered for about 5–6 minutes. Remove fish and shrimp and keep warm.

4. 4.

   Cut glass or rice noodles with scissors into small pieces. Whisk egg whites. Heat oil in a wok to about 180°C. Toss noodles and carrot strips in the egg white, let drain slightly and fry in hot oil for about 2 minutes. Drain any excess oil and serve immediately with pike perch fillet and scampi.