Ginger Soy Steamed Fish Fillet
Fresh white fish fillets steamed over high heat with ginger and spring onion, finished with a hot soy and sesame drizzle, a lighter weekday version of the Cantonese steamed fish classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub 2 fish fillets (360g) with 0.5 tsp salt. Slice 30g ginger into two portions: half into thin rounds, half julienned. Cut 4 spring onion stalks in half: one portion into 5cm lengths, one julienned. Finely slice 1 small red chilli. Mix 4 tbsp light soy sauce with 1 tsp sugar.
Steam
Arrange ginger rounds and spring onion lengths on a heatproof plate. Place salted fish fillets on top, scatter remaining ginger and spring onion over them. Steam over vigorously boiling water on high heat 8 to 10 minutes until flesh is opaque and flakes easily at the thickest point.
Finish
Remove plate from steamer and drain any accumulated liquid. Pour soy-sugar mixture over the fish. Pile julienned ginger, spring onion, and chilli on top. Heat 4 tbsp neutral oil in a small pan over high heat until smoking, then pour sizzling oil directly over the aromatics.
Plate
Transfer the fish to serving plates immediately, spooning all aromatics and hot oil over. Serve right away while the oil sizzles.
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