Fish Easy Main Asian

Soy fish with spring onion and ginger

Name: Soy fish with spring onion and ginger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine (shaohsing) or dry sherry; 2 tablespoons sesame oil; 4 x 150g skinless firm white fish fillets (such as blue-eye trevalla), cut into large chunks; 1 bunch (about 10) spring onions, thinly sliced; 2cm piece ginger, finely chopped; 2 garlic cloves, crushed; 1 tablespoon sunflower oil; 1/2 teaspoon caster sugar; Steamed rice and coriander, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

The spring onion is a signature ingredient of Chinese cuisine - especially when combined with the delicate flavours of ginger and soy.

2 tablespoons soy sauce
1 tablespoon Chinese rice wine (shaohsing) or dry sherry
2 tablespoons sesame oil
4 x 150g skinless firm white fish fillets (such as blue-eye trevalla), cut into large chunks
1 bunch (about 10) spring onions, thinly sliced
2cm piece ginger, finely chopped
2 garlic cloves, crushed
1 tablespoon sunflower oil
1/2 teaspoon caster sugar
Steamed rice and coriander, to serve

Method

1.

Bring a large wide-based saucepan or wok filled with water to the boil.
2.

Meanwhile, combine soy, rice wine and 1 tablespoon sesame oil in a bowl. Arrange the fish in a shallow heatproof bowl that will fit in your steamer (you may need to cook in two batches) and pour over the sauce.
3.

Mix the spring onion, ginger, garlic, sunflower oil, caster sugar and remaining 1 tablespoon sesame oil in a bowl and season to taste with salt and pepper. Spoon the spring onion mixture over the fish, completely burying them.
4.

Place steamer over pan or wok and cover with a tight-fitting lid. Steam for 6-8 minutes, depending on the thickness of the fish fillets, until cooked through.
5.

Serve the fish on rice, topped with cooking juices and coriander.