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STEAMED FISH FLOWERS
For Tuna Flowers:
1½ cups – Minced Tuna
1 large – Egg (lightly beaten)
1 teaspoon – Garam Masala powder
1 teaspoon – Turmeric powder
3 teaspoons – Finely chopped Garlic
1 teaspoon – Finely chopped Ginger
To taste – Salt
3 – 4 sprigs – Fresh Parsley (finely chopped)
1 cup – Basmati Rice (soaked for 30 minutes and drained)
1. Heat water in a frying pan over low heat till it simmers. Place a Chinese steamer lined with banana leaf in the pan.
2. For the flowers, in a mixing bowl, combine tuna with egg, garam masala powder, turmeric powder, garlic, ginger, salt and parsley and mix well.
3. Divide and shape into lime-sized balls.
4. Spread the rice evenly in a plate and roll the tuna balls in it to cover evenly. Place the rice-coated tuna balls in the prepared steamer and steam for 10 to 12 minutes till tuna is cooked and rice puffs up.