Sizzling ginger steamed fish

Recipe video above. 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.Squidge every bite of fish very well in t

⏱ 20 menit 🔨 Persiapan 5mnt 🔥 Masak 15mnt 📊 Mudah 🍽 2 porsi ⭐ 4.9 (30) 👁 40
Sizzling ginger steamed fish

Bahan-bahan

2 porsi

Langkah-langkah

  1. Preheat oven to 200°C/400°F (180°C fan).
  2. 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.
  3. 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).
  4. 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!
  5. 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.
  6. Heat oil until hot in a tiny saucepan or small pan over medium heat.
  7. 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!
  8. 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!
Ikan & Seafood highly ratedginger fishginger shallot fishsteamed fishasian

Nutrisi per porsi

Protein35g
Karbo4g
Lemak21g
343kcal
35gProtein
4gKarbo
21gLemak

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Sizzling ginger steamed fish

Bahan-bahan:
  • 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))
  • 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 (Note 4))
  • 2 tsp light soy sauce (, or all-purpose soy (Note 5))
  • 2 tsp sesame oil (, toasted)
  • 2 tbsp peanut oil ((or veg, canola, grapeseed))

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