Recipe of the month: Steamed Fish with Ginger and Spring Onion
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.
Ingredients
- 1 whole seasonal white fish
- 1 cube fresh ginger
- 2 spring onions
- Light soy sauce
- 2 tablespoons vegetable oil
Method
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