- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Lock all the flavour in to this ginger and chilli Asian steamed fish.
Ingredients
- 4 x 200g pieces wild barramundi fillets, blue-eye trevalla fillets or salmon fillets
- 60ml (1/4 cup) Shaoxing cooking wine (see note)
- 80ml (1/3 cup) light soy sauce
- 2 tablespoons peanut oil
- 2 teaspoons sesame oil
- 6cm piece ginger, peeled, finely shredded
- 2 spring onions, finely shredded
Cucumber and tatsoi salad
- 1 Lebanese cucumber, peeled, finely shredded
- 50g small tatsoi leaves (see note) or baby spinach
- 1/2 celery heart, thinly sliced
- 1/4 (200g) small iceberg lettuce, very finely shredded
- 1 cup bean sprouts
- 75g red-skinned raw peanuts, roasted
- 1 tablespoon lemon juice
Method
- Step 1Scrunch the sides of 4 squares of foil to form little ‘dishes’ with sides to contain liquid, then place a fish fillet in each. Place dishes in a bamboo (or other) steamer over a saucepan of simmering water. Combine wine and 2 tablespoons soy sauce and pour a little over fish. Cover and cook for 6 minutes or until just cooked through.
- Step 2Meanwhile, for salad, toss all the ingredients in a bowl with remaining soy sauce and the lemon juice. Place a little salad on each plate, top with fish and spoon over a little cooking juice. Heat both oils in a small frying pan over medium heat until smoking, add ginger and spring onions, then immediately pour over fish and serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1834 kj
Energy
23g
Fat Total
4g
Saturated Fat
46g
Protein
1612.14mg
Sodium
6g
Carbs (total)
All nutrition values are per serve
Notes
Shaoxing is a cheap cooking wine from the Shaoxing region of China, made with fermented glutinous rice and millet. Available from Asian grocers.
Tatsoi is an Asian green, sold loose, like rocket, as a head, like lettuce, or very immature in punnets. Mature types have rounded, dark leaves with white stalks and veins; young tatsoi is paler. All can be used here. Simply tear larger leaves in half.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: Vogue Entertaining + Travel
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