Steamed Fish with Ginger and Spring Onions
Steamed white fish topped with fragrant ginger, garlic, chilli and spring onions. Serve with white rice and vegetables for a simple weeknight dinner.
Servings: 2 serves
Ingredients
- 1 tomato
- 2 fillet barramundi or other firm white fish skin removed
- 2 cm ginger
- 1 birds eye chilli
- 1 large clove garlic
- 1 spring onion
- 1.5 tablespoon shaoxing wine Chinese cooking wine
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
Instructions
- Cut your tomato into thick slices and place on a plate. Lay your fish fillets on top.
- Finely mince ginger, chilli and garlic. Cut spring onion in half lengthways, then into 3-4 cm pieces. Then shred thinly. Layer all ingredients on top of the fish.
- Pour over shaoxing wine, soy sauce and sesame oil.
- Heat a fry pan with a few centimetres of water at the bottom. Bring this to a rollign simmer.
- Place the plate of fish inside a bamboo steamer and on top of the water. Steam fish for 10-12 minutes until cooked all the way through. Serve with steamed rice.