Recipes - Steamed Fish with Ginger, Chilli and Spring Onion

Steamed Fish with Ginger, Chilli and Spring Onion

Serves Two
180^oC, Prep time: 10 min, Cook time: 20 min.

One of J. and my favourite dishes, cooked dozens of times - use the seasonings for the fish according to your tastes.


Ingredients:

2 fillets of fish (I usually use salmon, but any will do), cleaned
4 spring onions, sliced
1 inch piece of ginger, finely diced
2 cloves of garlic, finely diced
chilli (to taste), finely diced
2 tbsp lemon juice
1 tbsp dark soy
1 tbsp light soy
1 tbsp shaoxing rice wine
1/2 tsp fish sauce
1/2 tsp sesame oil
foil

Everything you need

Recipe:

Preheat oven to 180^oC. Take fish and place on foil (using enough to eventually make a spacious parcel around fish).

Combine spring onions (saving some for final garnish), ginger, garlic and chilli. Lay on top of the fish.

Fish, garlic, chilli, spring onion & ginger

Mix remaining ingredients, start making a parcel out of the foil, and before sealing pour in. Seal the parcel, with plenty of airspace around the fish. Place in the centre of the preheated oven and leave until the fish is cooked through (about 15-20 minutes).

Adding the seasoning

Seal the parcel firmly

Remove from foil, serve with rice, steamed vegetables and garnish with spring onion. Enjoy!

The finished article - time to eat!