adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ginger and chilli steamed fish with cucumber and tatsoi salad
Ginger and chilli steamed fish with cucumber and tatsoi salad
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Seal in bold flavors with this zesty ginger and chilli steamed Asian fish.
Ingredients:
  • 4 x 200g pieces wild barramundi fillets, blue-eye trevalla fillets or salmon fillets
  • 60ml (1/4 cup) Shaoxing cooking wine (see note)
  • 80ml (1/3 cup) light soy sauce
  • 36.40 gm peanut oil
  • 2 tsp sesame oil
  • 6cm piece ginger, peeled, finely shredded
  • 2 spring onions, finely shredded
  • 1 Lebanese cucumber, peeled, finely shredded
  • 50g small tatsoi leaves (see note) or baby spinach
  • 1/2 celery heart, thinly sliced
  • 200g lettuce
  • 250.00 ml bean sprouts
  • 75g red-skinned raw peanuts, roasted
  • 21.00 gm lemon juice
Instructions:
  • Shape 4 squares of foil into small 'dishes' to hold liquid, then put a fish fillet in each. Set the dishes in a bamboo steamer over simmering water. Mix wine and 2 tablespoons soy sauce, then drizzle over fish. Cover and steam for 6 minutes until fish is cooked through.
  • Prepare the salad by combining all the ingredients in a bowl with the leftover soy sauce and lemon juice. Place a portion of salad on each plate, top with fish, and drizzle with cooking juice. Heat both oils in a frying pan until smoking, add ginger and spring onions, then pour over the fish and serve immediately.

Similar Recipes