Fish with Ginger and Spring Onion
By MorrisonsWhiting, hake or sea bass all work well in this light dish.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
5 total- 1 knob of fresh ginger, peeled and thinly sliced
- 2 tbsp of sesame oil
- 4 fresh white fish fillets
- 1 tbsp of light soy sauce
- 3 spring onions, chopped
Method
3 stepsStep 1
Pat four fresh fillets dry with kitchen towel and quarter fill a wok with water. Place the fish in a steaming basket over the wok cover and steam for 15 minutes until cooked through and the fish flakes easily with a fork. Transfer the fish to a serving dish and keep warm. Tip: If you don't have a steaming basket place a cake stand or cooling rack over the wok and lie the fish on a plate on top. Cover with a pan lid and steam as before.
Step 2
Meanwhile, drain the water from the wok. Heat 2 tbsp sesame oil in the wok; add the spring onions and ginger and stir fry for 1 minute. Add the soy sauce and 1 tbsp water and simmer for a few minutes to thicken.
Step 3
Pour the sauce over the steamed fish and serve.