Steamed Fish with Lemon & Shallots

Fresh White fish like Red Snapper or Trout Fillet - 2
Butter - 1 tbsp.
Shallot - finely sliced, about 1 tbsp.
Ginger - 1/2 inch, julienned
Garlic - 2 cloves - finely slived
Lemon - 1, cut into thin roundels
Lemon Juice - 2 tsp
Green Chili - 3
Rock Salt


Preheat oven to 400F.

Pat the fish fillets dry. Add soft butter, shallots, lemon juice, ginger, garlic, green chili and salt. Mix together.

Take 2 aluminum foils. Place a few lemon roundels on bottom and place the fillet on top along with the shallot mixture. Place a couple of lemon roundels on top.

Cover the foil tightly over each fish fillet to make an airtight pocket.

Place on a baking tray and bake for around 20 to 25 minutes depending on the thickness of the fillet.