Ingredients
- 4 medium firm white fish fillets, such as cod or haddock
- 1½tbsp finely shredded root ginger
- 2tbsp light soy sauce
- 2tsp dark soy sauce
- 3tbsp spring onions, finely shredded
- 1tbsp groundnut oil
- 2tsp sesame oil
- Handful of coriander sprigs, to garnish
instructions
- 1. Pat the fish fillets dry with kitchen paper if needed, and season. Put on a heatproof plate and scatter over the shredded ginger.
- 2. Pour water into a wok or deep pan to a depth of 1-2in and insert a steaming rack. If you don’t have a steaming rack, use an upturned heatproof dish to make a trivet.
- 3. Put the pan on a high heat and bring the water to the boil.
- 4. Put the plate of fish on the steaming rack or heatproof dish. Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
- 5. Remove the fish from the wok and divide between 4 plates. Drizzle over the light and dark soy sauces and scatter over the spring onions. Heat the oils in a small pan until smoking hot and carefully pour over each piece of fish. It will sizzle a little.
- 6. Scatter over the coriander and serve immediately.
-
Out of stock
£15.29
Save
£1.70
RRP: £16.99
-
£15.75
Save
£17.25
RRP: £33
-
£2.25
Save
£0.25
RRP: £2.50
-
£15.75
Save
£9.25
RRP: £25
Find out more about how we collect, store and handle your personal data.
Scroll to top