Prep 10 mins
Cook 15 mins
From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.
- 4 (200 g) fish fillets (firm white)
- 1⁄4 cup coriander leaves
- 2 spring onions (scallions thinly sliced)
- 1 chili (red long, deseeded and thinly sliced)
- 3 cm 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
- Bring 2 cups cold water to a simmer in a large wok over medium heat.
- Line a 30cm bamboo steamer with baking paper and place steamer over water.
- Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
- Personally I would use my electric 3 tiered steamer to steam the fish.
- Carefully transfer to a plate and cover to keep warm.
- Meanwhile 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 and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
- Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.
5 Stars! Such a quick and easy recipe to make, but absolutely phenomenal! I was amazed at the taste. I had to substitute a jalapeno for the red chile, but otherwise made as posted. Can't wait to make this one again!!!
What great flavor this dish has! We barbecued the fish. I halved the recipe, and ended up doubling the green onion, chili and garlic out of convenience. Tasty and satisfying dish.