Steamed fish with ginger

    Steamed fish with ginger

    16saves
    25min


    2 people made this

    About this recipe: Steaming is a great technique for cooking fish, giving moist, healthy, tasty results. Fresh ginger adds a subtle but distinctive note.

    Ingredients
    Serves: 4 

    • 1 tablespoon grated fresh ginger
    • 2 garlic cloves, crushed
    • ½ teaspoon grated lemon zest
    • 4 skinless white fish fillets, each about 150 g
    • ½ teaspoon salt
    • 1 tablespoon sesame oil
    • 1½ tablespoons lemon juice
    • 1 teaspoon cornflour, mixed with 2 teaspoons water
    • 1 tablespoon chopped fresh coriander leaves
    • 3–4 spring onions, finely chopped

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Combine the ginger, garlic and lemon zest in a small bowl. Lay the fish, skinned side up, on a work surface and sprinkle with salt and the ginger mixture. Fold the fillets in half widthwise. Place the folded fish on a heatproof plate or a shallow dish and drizzle the sesame oil over the top.
    2. Sit a steamer over a wok filled with boiling water, ensuring that the steamer is large enough to fit the plate and that the water does not reach the steamer.
    3. Put the plate with the fish in the steamer, cover tightly and steam for 10 minutes, or until the fish is just cooked. It should look opaque and flake lightly but still remain moist. Using a spatula, transfer the fish to a serving dish and cover loosely with foil to keep warm. Reserve any juices that are left on the plate.
    4. Pour these juices into a small saucepan. Add the lemon juice, cornflour paste and 100 ml of water. Bring to the boil, stirring, and cook for 1 minute until the sauce is lightly thickened. Stir in the chopped coriander.
    5. Drizzle the sauce over the fish and scatter with spring onions.

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