- 0:10 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Spice up your cooking and eating with this flavoursome steamed fish dish.
Ingredients
- 4 (200g each) firm white fish fillets
- 1/4 cup fresh coriander leaves
- 2 green onions, thinly sliced
- 1 long red chilli, deseeded, thinly sliced
- 3cm piece fresh ginger, peeled, cut into thin matchsticks
- 1 garlic clove, thinly sliced
- 1 teaspoon caster sugar
- 1 tablespoon soy sauce
- 1 1/2 tablespoons peanut oil
- 1 teaspoon sesame oil
- Steamed jasmine rice, to serve
- Steamed Asian greens, to serve
Method
- Step 1Bring 2 cups cold water to a simmer in a large wok over medium heat. Line a 30cm bamboo steamer with baking paper. Place steamer over water. Place fish in steamer. Cover. Steam for 5 to 10 minutes or until just cooked through (see note). Carefully transfer to a plate. Cover to keep warm.
- Step 2Meanwhile, combine coriander, onion and chilli in a bowl. Combine ginger, garlic, sugar and soy sauce in a heatproof bowl. Place peanut oil and sesame oil in a saucepan over high heat. Cook for 2 minutes or until starting to smoke. Carefully pour over ginger mixture (mixture will spit).
- Step 3Drizzle ginger mixture over fish. Top with coriander mixture. Serve with rice and greens.
Nutrition
2304 kj
Energy
11.9g
Fat Total
2.7g
Saturated Fat
5.6g
Fibre
49.2g
Protein
122mg
Cholesterol
448mg
Sodium
56.3g
Carbs (total)
All nutrition values are per serve
Notes
Steaming time will vary depending on thickness of fish. You could use blue eye, snapper or ling fish.
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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