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Fish with Ginger and Spring Onion

Fish with Ginger and Spring Onion

By MorrisonsPublished on 24 February 2020Whiting, hake or sea bass all work well in this light dish.
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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.