GINGER AND SPRING ONION STEAMED FISH
This is the EASIEST fish recipes you can make in Chinese cuisine. You can use a variety of fish, whole or fillet. I used Hoki fish fillet but you can use sea bass, snapper, tilapia... Any types of white flesh fish with firm and flavorful flesh, which holds up well during the steaming process.
Nutrition Per Serving
Calories: 458kcal | Carbohydrates: 49g | Protein: 38g | Fat: 10g
Ingredients
- 400 g hoki loin fillets
- 300 g rice, cooked
- 6 slices fresh ginger
- 1 stalk green onions
- 1 tbsp avocado oil or vegetable oil of your choice
- 200 g Chinese Bok Choy or veggie of your choice
Video
Instructions
- Prepare the fish fillets by rinsing them under cold water and patting them dry with paper towels. Season both sides of the fillets with salt and pepper.
- Julienne as much ginger as you like and cut the spring onion the same size.
- Put the fish fillets in a heatproof plate that will fit inside your steamer, top with the ginger.
- Steam the fish over high heat for about 8-10 minutes, or until the fillets are cooked through. The exact cooking time may vary depending on the thickness of the fillets.
- Once cooked, carefully remove the plate from the steamer. Garnish the fish with sliced spring onions.
- Heat some vegetable oil and drizzle over the fish with soy sauce to add extra shine and flavor.
- Serve with steamed rice and Asian vegetable of your choice and enjoy!
