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Soy fish with spring onion and ginger
Soy fish with spring onion and ginger
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate Chinese dishes with the iconic spring onion paired perfectly with ginger and soy.
Ingredients:
  • 42.00 gm soy sauce
  • 20.00 ml Chinese rice wine (shaohsing) or dry sherry (see Notes)
  • 40.00 ml sesame oil
  • 4 x 150g skinless firm white fish fillets (such as blue-eye trevalla), cut into large chunks
  • 1 bunch (about 10) spring onions, thinly sliced
  • 2cm piece ginger, finely chopped
  • 18.40 gm sunflower oil
  • 2.50 gm caster sugar
  • Steamed rice, to serve
  • Coriander, to serve
Instructions:
  • Heat a large wide-based saucepan or wok filled with water until boiling.
  • Combine soy sauce, rice wine, and 1 tablespoon of sesame oil in a bowl. Place the fish in a shallow heatproof bowl that fits in your steamer (you may need to cook in two batches) and pour the sauce over the top.
  • Combine the spring onion, ginger, garlic, sunflower oil, caster sugar, and remaining 1 tablespoon sesame oil in a bowl. Season with salt and pepper to taste. Spread the mixture over the fish, ensuring they are fully covered.
  • Position the steamer over a pan or wok, ensuring a snug fit with the lid. Steam the fish fillets for 6-8 minutes, adjusting based on fillet thickness, until fully cooked.
  • Plate the fish over a bed of fluffy rice, drizzle with the savory cooking juices, and garnish generously with fresh coriander.

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