Meat Recipe : Steamed Perch with Oriental orange sauce

[Ankhur]

2 medium sized perch per serving
salt, pepper
lime
vinegar
oyster sauce
challots
fresh garlic,
orange juice

wash the fish with vinegar , then wash agian with lime, leave the head on and trim the tail
and salt and pepper inside and out


In a sauce pan add 2-3 dollops of sauce per fish , 1 cup orange juice,
chopped garlic and about six sliced challots

reduce to about 1/3 cup

steam fish,
until a little past done, (this compensates for the big flake and gives the perch a more sea bass like texture)

set the fish on plate and then pour the sauce over the entire fish and let a little run down on the plate.






For those with hypertension use the oyster sauce discretionaly, and frugaly since the sodium content is about equal to soy sauce, and Hoisin sauce can be used instead which has less sodium

 

[Amnat77]

This looks good... you can cook Ankhur?

What kind of fish is perch?

 

[Ankhur]

This looks good... you can cook Ankhur?

What kind of fish is perch?

the kind that lives in water, but one can substitute them with canned sardines instead

It won't taste the same but taste isn't everything.