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Hayden Quinn's steamed ginger fish fillets

Name: Hayden Quinn's steamed ginger fish fillets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /chinese
Ingredients: 4 x 180g blue-eye trevalla, skin on; 5cm piece ginger, peeled, cut into thin matchsticks; 2 garlic cloves, finely chopped; 4 spring onions, thinly sliced; 1 cup (250ml) chicken stock; ¼ cup (60ml) light soy sauce; 1 tbs black vinegar; 2 tsp sesame oil; Steamed rice, sliced red chillies & steamed gai lan (Chinese broccoli, or other Asian greens) to serve

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by Hayden Quinn

Mar 01, 2017

“These fragrant steamed fish will go down a treat,” says cook and tv personality Hayden Quinn.

4 x 180g blue-eye trevalla, skin on
5cm piece ginger, peeled, cut into thin matchsticks
2 garlic cloves, finely chopped
4 spring onions, thinly sliced
1 cup (250ml) chicken stock
¼ cup (60ml) light soy sauce
1 tbs black vinegar
2 tsp sesame oil
Steamed rice, sliced red chillies & steamed gai lan (Chinese broccoli, or other Asian greens) to serve

Method

1.

Place fish fillets on a plate, skin side down, inside a steamer basket. Scatter with ginger, garlic and half the spring onion. Steam, covered, over a pot of simmering water for 8 minutes or until just cooked.
2.

While the fish is cooking, combine chicken stock, soy, vinegar and sesame oil in a saucepan, then place over medium heat. Bring to a simmer and cook for 5 minutes or until reduced.
3.

Place fish on a platter. Drizzle over the sauce and sprinkle on remaining spring onions and chilli.
4.

Serve with steamed rice and gai lan.