steamed ginger fish

Preparation time 10 minutes Cooking time 6-8 minutes 4 thick halibut or cod fillets, about 200 g each thumb-sized piece of fresh root ginger peeled and finely shredded 1 red chilli, deseeded and finely shredded 1 tablespoon finely grated orange rind 1 tablespoon finely grated lemon rind 2 spring onions, finely shredded 1 tablespoon finely chopped coriander leaves salt and white pepper Pat the fish dry with kitchen paper and season well salt and white pepper. Place on a heatproof plate that will fit inside bamboo steamer and scatter evenly with the ginger, chilli and orange and lemon rind.

Place the plate in the bamboo steamer, cover and steam over a wok or large saucepan of boiling water for about 6-8 minutes until the fish is just cooked through-the flesh should be opaque in the centre and slightly flaking but still moist.

Remove the plate from the steamer and drain off any liquid that may have accumulated around the fish. Scatter the spring onions over the fish, then drizzle with the soy sauce and sprinkle over the chopped coriander. Serve with Stir-Fry Vegetable Rice or steamed rice and steamed Asian greens.

For stir-fry vegetable rice, to serve as an accompaniment, spray a large nonstick wok or frying pan with low-calorie cooking spray and place over a high heat until almost smoking. Add 500 g cooled freshly cooked jasmine rice and stir-fry for 3 minutes. Add a 400 g pack mixed prepared stir-fry vegetables and stir-fry for 5 minutes. Season well with salt and pepper, then stir in 2 tablespoons light soy sauce and 4 thinly sliced spring onions and cook, stirring, for 2 minutes. Serve immediately.

qingquang

See author's posts