Steamed ginger & shallot fish

Name: Steamed ginger & shallot fish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tbsp dry sherry; 1 tsp caster sugar; 1 tsp sesame oil; 1 tbsp light soy sauce; 2 (about 150g each) firm white fish fillets; 2cm-piece fresh ginger, peeled, cut into matchsticks; Steamed Asian greens, to serve; 1 shallot, trimmed, thinly sliced diagonally; 1 long fresh red chilli (optional), halved, deseeded, thinly sliced

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Cost: $17.38 /serving

Author : Alison Adams

pescatarian sesame oil healthy

Ingredients

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1 tbsp dry sherry1 tsp caster sugar1 tsp sesame oil1 tbsp light soy sauce2 (about 150 grams each) firm white fish fillets2cm-piece fresh ginger, peeled, cut into matchsticksSteamed Asian greens, to serve1 shallot, trimmed, thinly sliced diagonally1 long fresh red chilli (optional), halved, deseeded, thinly sliced

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Instructions

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Step 1

Combine the sherry, sugar, oil and half the soy sauce in a small jug.

Step 2

Place the fish in a shallow heatproof bowl (make sure the bowl fits inside your steamer). Top with the ginger and pour over the sherry mixture.

Step 3

Place the bowl in the steamer over a wok one-third filled with simmering water (make sure the steamer doesn't touch the water). Cook for 5 minutes or until the fish flakes easily when tested with a fork.

Step 4

Divide the Asian greens and fish among serving plates. Drizzle over the remaining soy sauce and any juices from the bowl. Top with the shallot and chilli, if desired.