STEAMED GINGER FISH FILLETS
RECIPE FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
4 x 180g blue-eye trevalla, skin on
5cm piece ginger, peeled, cut into thin matchsticks
2 garlic cloves, finely chopped
4 spring onions, thinly sliced
1 cup (250ml) chicken stock
¼ cup (60ml) light soy sauce
1 tbs black vinegar
2 tsp sesame oil
Steamed rice, sliced red chillies and steamed gai lan (Chinese broccoli, or other Asian greens) to serve
PUTTING IT ALL TOGETHER:
1. Place fish fillets on a plate, skin side down, inside a steamer basket. Scatter with ginger, garlic and half the spring onion. Steam, covered, over a pot of simmering water for 8 minutes or until just cooked.
2. While the fish is cooking, combine chicken stock, soy, vinegar and sesame oil in a saucepan, then place over medium heat. Bring to a simmer and cook for 5 minutes or until reduced.
3. Place fish on a platter. Drizzle over the sauce and sprinkle on remaining spring onions and chilli.
4. Serve with steamed rice and gai lan.