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.

Steamed fish with ginger & lemon grass
0 Likes
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Steam fish with zesty Asian flair for a delicious and healthy meal.
Ingredients:
  • 300g snapper
  • Salt, to taste
  • 2 tsp sesame oil
  • 1 5cm piece fresh ginger, peeled, cut into fine strips
  • 1 lemon grass stem, pale section only, thinly sliced diagonally
  • 4 green shallots, trimmed, thinly sliced diagonally
  • 60mls (1/4 cup) soy sauce
  • 9.15 gm fish sauce
  • 2 garlic cloves, finely chopped
Instructions:
  • Prepare a 12" (30cm) bamboo steamer with 1 tier by placing it over a wok or saucepan filled with boiling water to allow the steam to rise up through the holes and cook the food inside.
  • Gather all necessary utensils and have them within arm's reach. Measure and prep all ingredients.
  • Rinse the cleaned and gutted fish and pat dry thoroughly with paper towels. Optionally, trim the fins using poultry scissors. Make 3 diagonal cuts on each side of the fish's thickest part. This helps cook the fish evenly. Season both sides of the fish with salt and sesame oil. Spread half of the ginger and lemongrass on a 30cm plate. Lay the prepared fish on top and sprinkle with the remaining ginger, lemongrass, and shallots. These aromatics will infuse the fish while steaming. Using a plate for indirect steaming captures the fish's juices and flavors for spooning over the final dish. Additionally, it facilitates easy removal of the cooked fish from the steaming basket.
  • Fill a medium wok or saucepan with about 5cm of water and bring it to a gentle boil. Make sure the steamer basket fits securely without touching the water to ensure proper steaming. Skip adding extra flavorings to the water for this recipe. Lower the heat to medium-high to maintain a gentle boil. Carefully place the fish on the plate into the steaming basket.
  • 1. Set up a steaming basket over boiling water and cover it tightly with the lid. Use a clean cotton tea towel if the lid doesn't seal well. Bamboo steamers absorb moisture to prevent water from dripping onto your food. For metal steamers, place a cloth over the top tier or saucepan rim before covering to prevent moisture from dripping. Steam for 8-10 minutes until the fish is cooked through and flakes easily with a fork. Remove the basket promptly to enjoy tender, juicy fish packed with natural flavors and nutrients.
  • In a small bowl, mix soy sauce, peanut oil, fish sauce, and garlic to make the soy garlic sauce. Spoon the sauce over the cooked fish on serving plates along with any collected juices. Serve and enjoy!

Similar Recipes