Soy fish with spring onion and ginger

Soy fish with spring onion and ginger


The spring onion is a signature ingredient of Chinese cuisine - especially when combined with the delicate flavours of ginger and soy.

The ingredient of Soy fish with spring onion and ginger

  1. 2 tablespoons soy sauce
  2. 1 tablespoon Chinese rice wine (shaohsing) or dry sherry (see Notes)
  3. 2 tablespoons sesame oil
  4. 4 x 150g skinless firm white fish fillets (such as blue-eye trevalla), cut into large chunks
  5. 1 bunch (about 10) spring onions, thinly sliced
  6. 2cm piece ginger, finely chopped
  7. 2 garlic cloves, crushed
  8. 1 tablespoon sunflower oil
  9. 1/2 teaspoon caster sugar
  10. Steamed rice, to serve
  11. Coriander, to serve

The instruction how to make Soy fish with spring onion and ginger

  1. Bring a large wide-based saucepan or wok filled with water to the boil.
  2. Meanwhile, combine soy, rice wine and 1 tablespoon sesame oil in a bowl. Arrange the fish in a shallow heatproof bowl that will fit in your steamer (you may need to cook in two batches) and pour over the sauce.
  3. Mix the spring onion, ginger, garlic, sunflower oil, caster sugar and remaining 1 tablespoon sesame oil in a bowl and season to taste with salt and pepper. Spoon the spring onion mixture over the fish, completely burying them.
  4. Place steamer over pan or wok and cover with a tight-fitting lid. Steam for 6-8 minutes, depending on the thickness of the fish fillets, until cooked through.
  5. Serve the fish on rice, topped with cooking juices and coriander.

Nutritions of Soy fish with spring onion and ginger

calories: 266.246 calories
calories: 17 grams fat
calories: 3 grams saturated fat
calories: 3 grams carbohydrates
calories: 2 grams sugar
calories: 25 grams protein
calories: 81 milligrams cholesterol
calories: 798.28 milligrams sodium
calories: NutritionInformation

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