Learn . Laugh . Eat

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

Prep: 20 Mins

Cook: 20 Mins

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.

IngredientsMethod

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

Preparation

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

2. Place the fish in a suitable steaming dish

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

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

Cooking

5. Bring a large steaming pan to boil on high heat

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

7. 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)

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

Serving

9. Heat 2 tablespoons vegetable oil in frying pan until smoking hot

10. Spread the spring onion over the top of the cooked fish

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

12. Add a good dash of soy sauce

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

Preparation

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

2. Place the fish in a suitable steaming dish

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

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

Cooking

5. Bring a large steaming pan to boil on high heat

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

7. 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)

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

Serving

9. Heat 2 tablespoons vegetable oil in frying pan until smoking hot

10. Spread the spring onion over the top of the cooked fish

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

12. Add a good dash of soy sauce

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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