Steamed fish with ginger, chilli and hot sesame dressing
(at time of publication)
- 4 x 150g firm white fish fillets such as hoki
- 3cm-piece fresh ginger, peeled, cut in thin matchsticks
- 1 long red chilli, deseeded, thinly sliced
- 3 spring onions, trimmed, cut in 4cm lengths, thinly sliced lengthwise
- 2 teaspoons sesame oil
- 1 ½ tablespoons salt-reduced soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 clove garlic, crushed
- 4 cups cooked jasmine rice, to serve
- 4 cups steamed Asian greens, to serve
1 Line a heatproof dinner plate with a large sheet of baking paper. Place fish on paper in a single layer and sprinkle with ginger, chilli and spring onions. Fold up paper to enclose.
2 Add enough water to a large wok to fill to 5cm and bring to the boil. Place plate in a large bamboo steamer and cover with lid. Reduce heat to a gentle boil and place steamer in wok over water. Steam for 6-7 minutes until fish is just cooked and flakes easily.
3 Meanwhile, place sesame oil, soy sauce, Chinese rice wine and garlic in a small saucepan and heat until boiling.
4 Serve fish and rice with Asian greens. Drizzle with a little of the hot dressing and garnish with extra sliced spring onions.
Make it gluten free: Use gluten-free soy sauce
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 4g
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