ForkwiseChinese Steamed Fish With Ginger and Spring Onion
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 1 whole sea bass (about 500 g), cleaned, or 2 thick white fish fillets
- 2 inch piece fresh ginger, cut into fine matchsticks
- 4 spring onions, cut into fine strips
- ½ tsp salt
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- small handful coriander leaves
Method
- Score the fish on both sides and rub with the salt. Place on a heatproof plate and scatter half the ginger over and inside it.
- Steam over boiling water, covered, for 8–10 minutes (fillets 6–7 minutes) until the flesh flakes.
- Pour off any liquid from the plate. Top the fish with the remaining ginger and the spring onions.
- Heat the vegetable oil until smoking and pour carefully over the ginger and spring onions so they sizzle. Drizzle with sesame oil and add coriander.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.