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Lime-steamed kingfish with beans & ginger
Lime-steamed kingfish with beans & ginger
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your weeknight dinner routine with this creative and delicious fish dish using pantry essentials and fresh ingredients.
Ingredients:
  • 3 limes, 1 zested, 2 sliced
  • 1 clove garlic, crushed
  • 60g butter, melted
  • 4 x 200g pieces kingfish, pin-boned, skin on
  • 125ml (1/2 cup) olive oil
  • 6cm piece ginger, cut into julienne (matchsticks)
  • 500g green beans, trimmed
  • 1 long red chilli, seeded, cut into julienne (matchsticks)
  • 45g (1/3 cup) roughly chopped roasted peanuts
Instructions:
  • Preheat your oven to 220C. In a small bowl, mix lime zest, garlic, butter, salt, and pepper until well combined.
  • Arrange lime slices at the bottom of a small roasting pan in rows. Place the fish over the lime slices, skin-side down, and generously brush with lime butter. Add 60ml (1/4 cup) water to the pan, cover tightly with foil, and bake for 15 minutes until cooked through. Uncover and let the fish rest for 5 minutes before serving.
  • In a small saucepan over medium-high heat, cook the oil and ginger, stirring, for 3 minutes until the ginger turns golden. Drain on a paper towel. Set aside 60ml (1/4 cup) of the ginger oil for the bean salad and save the rest for later use.
  • Boil beans in salted water for 3 minutes or until tender. Drain and place in a bowl. Add 1/4 cup of reserved ginger oil, chili, half of the ginger, and half of the peanuts. Season well and toss everything together.
  • Plate the lime slices, fish, and bean salad evenly. Pour any remaining lime butter over the fish. Sprinkle the remaining ginger and peanuts over the salad before serving.

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