Asian

Steamed fish with ginger five spice broth

Name: Steamed kingfish with Asian broth recipe
Yield: 4
Cuisine: /asian
Ingredients: 4 x 150g boneless, skinless kingfish fillets; 1 tsp sesame oil; 1 tbs each lemon juice & fish sauce; 2 small inner cabbage leaves, trimmed to fit in steamer basket; 1 bunch broccolini, trimmed; 2 long green shallots, thinly sliced; Freshly ground white pepper, to serve; 100g sunflower sprouts (substitute bean sprouts); 2cm piece (10g) ginger, sliced into matchsticks; 1/2 tsp sesame oil; 1/4 tsp five spice powder; 2 tsp each organic ghee & fish sauce

Rate now

https://healthimprovements.info/recipes/steamed-kingfish-asian-broth-recipe/s55hqp19 — Steamed fish with ginger five spice broth

Jump to recipe

by Jody Vassallo

Oct 01, 2019

A tangy, seafood recipe perfect for spring lunch.

4 x 150g boneless, skinless kingfish fillets
1 tsp sesame oil
1 tbs each lemon juice & fish sauce
2 small inner cabbage leaves, trimmed to fit in steamer basket
1 bunch broccolini, trimmed
2 long green shallots, thinly sliced
Freshly ground white pepper, to serve
100g sunflower sprouts (substitute bean sprouts)

Ginger five spice broth

2cm piece (10g) ginger, sliced into matchsticks
1/2 tsp sesame oil
1/4 tsp five spice powder
2 tsp each organic ghee & fish sauce

Method

1.

For the broth place all ingredients with 1 cup (250ml) water into a small saucepan and slowly bring to the boil over a medium heat. Reduce heat to low and simmer, uncovered, for 3-4 minutes. Keep warm until ready to use.
2.

Place the kingfish in a shallow non-reactive bowl. Add sesame oil, lemon juice and fish sauce, and mix to combine. Toss to coat both sides of the fish.
3.

Line a large bamboo steamer with the cabbage leaves. Place the drained marinated fillets onto the cabbage leaves and arrange the broccolini around the outside of the fillets. Place the steamer over a large pan or wok of simmering water, cover and steam fish over a medium-high heat for 5-6 minutes until the fish and broccolini are tender.
4.

Serve the fish on cabbage leaves, topped with shredded ginger strained from the broth, long green shallot and sprinkle with white pepper. Scatter the broccolini and sprouts on top and serve with the hot ginger five spice broth.