INGREDIENTS 

- 5 spring onions, scallions 

- 2 x 200g fish fillets (e.g. seabass, snapper or salmon) 

- 4cm piece ginger, finely julienned 

- 1/4 cup light soy sauce 

- 2 tbsp lime juice 

- 3 tbsp vegetable oil 

- 3 tbsp sesame oil 

- 1 long red chilli, deseeded and sliced 

- Steamed rice to serve 

Well, ladies and gentlemen, it's time to get steaming. 

Now you can spice up your cooking and healthy eating habits with this flavoursome fish recipe! 

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Method 

1. Slice the spring onions lengthways into long, thin strips. Place the spring onion into a bowl of cold water and soak until you're ready to serve (the slices will curl - it looks prettier that way). 

2. To set up a makeshift steamer (or if you have one at home then use it), choose a large, wide deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet and place it in the bottom of the pan. 

3. Place the fish fillets onto a plate that is smaller than your pan and top it with the ginger. 

4. Combine the soy sauce and lime juice, then pour the mixture over the fish. 

5. Place the plate of fish on top of the foil trivet in your pan and pour water into the pan (being SUPER careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. 

6. Once the water starts to steam, place the lid on and cook for about 12 minutes or until the fish fillets are cooked (to test this, try and flake it with a fork, it should come away easily). 

7. Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until the wooden spoon causes bubbles to form when it's placed into the oil. Turn the heat off but keep the oil warm on the stovetop. 

8. Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top it with the spring onion and pour the hot oil over it to sizzle and cook the onion a little. Top will chilli slices and serve with steamed rice. 

9. Congrats! You're now a steaming pro. 

 

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