Steamed fish with ginger, chilli and hot sesame dressing
- 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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like