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
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (shaohsing) or dry sherry (see Notes)
- 2 tablespoons sesame oil
- 4 x 150g skinless firm white fish fillets (such as blue-eye trevalla), cut into large chunks
- 1 bunch (about 10) spring onions, thinly sliced
- 2cm piece ginger, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon sunflower oil
- 1/2 teaspoon caster sugar
- Steamed rice, to serve
- Coriander, to serve
The instruction how to make Soy fish with spring onion and ginger
- Bring a large wide-based saucepan or wok filled with water to the boil.
- 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.
- 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.
- 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.
- Serve the fish on rice, topped with cooking juices and coriander.
Nutritions of Soy fish with spring onion and gingercalories: 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