Steamed Fish With Ginger
Created by ImPat on October 29, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #15338
Ingredients
- 800 grams fish fillets (four fillets/200 grams firm white)
- 1/4 cup coriander leaves
- 2 spring onions (scallions thinly sliced)
- 1 wholechili (red long, deseeded and thinly sliced)
- 1 piece (3 cm) fresh gingerroot (peeled cut into thin matchsticks)
- 1 garlic clove (thinly sliced)
- 1 teaspoon caster sugar
- 1 tablespoon soy sauce
- 1 1/2 tablespoons oil (peanut oil)
- 1 teaspoon sesame oil
How to Make
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Step 1: Bring 2 cups cold water to a simmer in a large wok over medium heat.
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Step 2: Line a 30cm bamboo steamer with baking paper and place steamer over water.
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Step 3: Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
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Step 4: Personally I would use my electric 3 tiered steamer to steam the fish.
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Step 5: Carefully transfer to a plate and cover to keep warm.
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Step 6: Meanwhile combine coriander, onion and chilli in a bowl.
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Step 7: Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
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Step 8: Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
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Step 9: Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.
Nutritional Facts
- Serving Size: 1 (221.4 g)
- Calories 353.4
- Total Fat - 19.5 g
- Saturated Fat - 4.1 g
- Cholesterol - 131.9 mg
- Sodium - 470.8 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.3 g
- Sugars - 1.3 g
- Protein - 39.8 g
- Calcium - 18.3 mg
- Iron - 0.9 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg