Sizzling ginger steamed fish
Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.
Ingredients
- 2 x 180g/ 6 oz thinnish white fish fillet skinless (~1.5 cm/ 2/3" thick) (Note 1)
- ▢ 1 tsp cooking sake sub mirin, Chinese cooking wine, dry sherry (Note 2)
- ▢ Small pinch salt
- ▢ Small pinch white pepper sub black
TOPPING (DIVIDE BETWEEN 2 FISH):
- ▢ 1/2 cup green onion green part only, finely sliced on diagonal (Note 3)
- ▢ 2 tbsp ginger finely julienned (Note 3)
- ▢ 1 tbsp large red chilli deseeded finely julienned on diagonal, optional
SAUCE (DIVIDE BETWEEN 2 FISH):
- 2 tsp light soy sauce or all-purpose soy (Note 5)
- ▢ 2 tsp sesame oil toasted
- ▢ 2 tbsp peanut oil or veg, canola, grapeseed
Instructions
- Preheat oven to 200°C/400°F (180°C fan).
- Prepare parcel – Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.
- Season fish & wrap – Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel – make a parcel with the paper first, then the foil. (See video or step photos).
- Bake – Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!
- Rest 3 min – Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes – heat the oil while it rests.
- Heat oil until hot in a tiny saucepan or small pan over medium heat.
- Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger – it will sizzle dramatically!
- Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!
Notes
this recipe is sponsored by Mediterranean Supermarket