Steamed Fish with Ginger and Scallion Recipe

Ingredients

• 2 cod or sea bass fillets (about 350 g)
• A large thumb of ginger: half sliced, half in fine matchsticks
• 3 spring onions, cut into fine strips
• 2 tbsp light soy sauce
• ½ tsp sugar
• 1 tbsp vegetable oil
• A few coriander sprigs

Method

1. 1Lay the ginger slices on a heatproof plate and put the fish on top. Set the plate in a steamer (or on a rack in a wok with simmering water), cover and steam for 7–9 minutes until the fish just flakes.
2. 2Meanwhile, warm the soy sauce with the sugar and 2 tbsp water until the sugar dissolves.
3. 3Carefully pour off the liquid that collects on the plate (it can taste fishy), and discard the ginger slices.
4. 4Top the fish with the ginger matchsticks and spring onions and pour the soy mixture around it.
5. 5Heat the oil until it shimmers and spoon it over the ginger and spring onions so they sizzle. Finish with coriander.

Steamed fish with ginger and scallion recipe: nutrition per serving

One of 2 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Thin fillets need 6 minutes, thick ones up to 10. Check at the thickest point.
• The hot-oil step is what releases the aroma of the ginger and scallion; make sure the oil is very hot.

Swaps and variations

• Gluten-free: use tamari labelled gluten-free.
• Use salmon, haddock or a whole small fish (add 4–6 minutes).

Storage

Eat it straight away. Leftovers keep 1–2 days in the fridge.