Learn . Laugh . Eat

Recipe of the month: Steamed Fish with Ginger and Spring Onion

Prep:

Cook:

Has the thought of your upcoming holiday got you reciting a mantra similar to 'No carbs before Marbs'? Embrace this delicious but healthy dish that uses steaming to keep calories low, with an added kick of ginger to keep your tastebuds happy.

  • 1 whole seasonal white fish
  • 1 cube fresh ginger
  • 2 spring onions
  • Light soy sauce
  • 2 tablespoons vegetable oil

Preparation

Make sure the fish is gutted, de-scaled and the gills removed

Place the fish in a suitable steaming dish

Peel and finely slice the fresh ginger and place on top of the fish and inside it's cavity

Slice the spring onions into thin strips and place in a small prep bowl Cooking

Bring a large steaming pan to boil on high heat

Once the water is boiling vigorously, place the fish on the steamer and cover.

Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-12 minutes)

Once the fish is cooked, take immediately off the heat (the meat should just fall off the bone once cooked)

Serving

Heat 2 tablespoons vegetable oil in frying pan until smoking hot

Spread the spring onion over the top of the cooked fish

Carefully pour the smoking hot oil over the top of the fish and serve

Add a good dash of soy sauce


  • 1 whole seasonal white fish
  • 1 cube fresh ginger
  • 2 spring onions
  • Light soy sauce
  • 2 tablespoons vegetable oil

Preparation

Make sure the fish is gutted, de-scaled and the gills removed

Place the fish in a suitable steaming dish

Peel and finely slice the fresh ginger and place on top of the fish and inside it's cavity

Slice the spring onions into thin strips and place in a small prep bowl Cooking

Bring a large steaming pan to boil on high heat

Once the water is boiling vigorously, place the fish on the steamer and cover.

Allow 7-12 minutes depending on the size of the fish (small fish [<300g] 7-8 minutes, medium fish [300g-500g] 9-10 minutes and large fish [500g-750g]10-12 minutes)

Once the fish is cooked, take immediately off the heat (the meat should just fall off the bone once cooked)

Serving

Heat 2 tablespoons vegetable oil in frying pan until smoking hot

Spread the spring onion over the top of the cooked fish

Carefully pour the smoking hot oil over the top of the fish and serve

Add a good dash of soy sauce

instagram pinterest TABLEFLIP Youtube Icon