Fish Family friendly Main Asian

Steamed fish with ginger and spring onions

Name: Steamed fish with ginger and spring onions
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 4 x 180g thick fish fillets (such as blue-eye or snapper), skin on; 1 tablespoon sesame oil; 2 tablespoons Chinese rice wine (shaohsing) or dry sherry; 1 tablespoon caster sugar; 5cm piece ginger, peeled, cut into very thin matchsticks; 1 small red chilli, seeds removed, finely sliced on the diagonal; 4 spring onions, finely sliced on diagonal; 1/3 cup (80ml) soy sauce; 2 tablespoons vegetable oil

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Simplicity and freshness are hallmarks of Cantonese cuisine. Even during its short cooking time, the steamed fish takes on the flavour and fragrance of the ginger and spring onions.

4 x 180g thick fish fillets (such as blue-eye or snapper), skin on
1 tablespoon sesame oil
2 tablespoons Chinese rice wine (shaohsing) or dry sherry
1 tablespoon caster sugar
5cm piece ginger, peeled, cut into very thin matchsticks
1 small red chilli, seeds removed, finely sliced on the diagonal
4 spring onions, finely sliced on diagonal
1/3 cup (80ml) soy sauce
2 tablespoons vegetable oil

Method

1.

Pat the fish dry and arrange on a lightly oiled heatproof curved plate or bowl that will fit into your steamer. Combine the oil, rice wine and sugar, and pour over fish. Scatter the ginger, chilli and half the onions on top and steam for 8-10 minutes, or until the flesh parts easily when pierced with a knife.
2.

Transfer the fish, skin-side-up to four warmed shallow plates and spoon the juices over the top. Drizzle with soy.
3.

Heat the oil in a small pan over high heat until it just begins to smoke, then pour it over the fish to make the skin crackle and sizzle. Top with remaining spring onions and serve.