Fiddleheads with Soya Sauce
- serves 8
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2 lb(s) fresh fiddleheads or the equivalent in frozen (900 g)
¼ cup good quality Soya sauce (60 ml)
1 Tbsp sesame oil (15 ml)
1 Tbsp white sesame seeds, lightly toasted (15 ml)
1. Trim the fiddleheads by cutting off some of the tough base. Put the fiddleheads in a large bowl of cold water and soak. Remove from the bowl and drain.
2. Steam the fiddleheads for 5 to 7 minutes or until tender.
3. Immediately remove from the steamer and toss with the Soya and sesame oil.
4. Place the fiddleheads in a bowl, sprinkle with the toasted sesame seeds and serve.