Fish with Ginger and Spring Onion
By Morrisons
Published on 24 February 2020
Whiting, hake or sea bass all work well in this light dish.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 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
Step 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.