Ginger Sauce Steamed Fish
Ginger sauce steamed fish is an Asian approach to low-fat cooking. Aromatic, pungent and spicy, ginger adds a special flavour and zest to this simple yet flavourful dish.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram fresh fish
- 2 stalks spring onion (line steaming plate)
- 1 stalk spring onion (strips for garnish)
- 1 stalk coriander leave (shred for garnish)
- 1 red chili (strips for garnish)
- 100 gram fresh ginger (grate)
- 2 tbsp vegetable oil
- 1/4 cup water (50 ml)
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp Oyster Sauce
- 1 tbsp cooking wine (optional)
- 1/2 tsp sesame oil
- 1/4 tsp chicken stock granules
- 1 tsp cornstarch (for thickening)
- 1 tbsp fried garlic oil
Instructions
- 1
Rinse fish with cold water, pat dry and make small slits on the fish.
- 2
Line spring onion on steaming plate and top with the fish.
- 3
Prepare to steam the fish by first boiling some water in a steamer. Then add in the fish.
- 4
Steam the fish over high heat for 10 to 15 minutes or until cooked. While the fish is steaming, prepare the ginger sauce.
- 5
Grate or ground the fresh ginger.
- 6
Prepare all ingredients needed to make the ginger sauce.
- 7
Heat up oil in wok and add in the ground ginger.
- 8
Then add in all the other ginger sauce ingredients and stir fry till well mixed.
- 9
Add in water and cook until the ginger paste starts to boil.
- 10
Then add the cornstarch solution.
- 11
When the ginger paste has thickened, dish it up into a bowl and set aside.
- 12
When fish is cooked, remove fish from steamer.
- 13
Discard the liquid and spring onions from the steamed fish.
- 14
Top the fish with the cooked ginger paste and sprinkle with fried garlic and garlic oil. Garnish with green coriander leaves, spring onion and red chili.
- 15
Steamed fish is best served hot. So immediately serve with a bowl of hot steamed rice. So enjoy!