Stemed Fish with Ginger

4 coral trout fish fillets 
¼ cup fresh coriander leaves
2 green onions, thinly sliced
1 long red chilli, deseeded, thinly sliced
3cm piece fresh ginger, peeled, cut into thin matchsticks
1 garlic clove, thinly sliced
1 tsp caster sugar
1 tbsp soy sauce
1½ tbsp peanut oil
1 tsp sesame oil
Steamed jasmine rice and Asian greens, to serve

Bring 2 cups cold water to a simmer in a large wok over medium heat. Line a 30cm bamboo steamer with baking paper. Place steamer over water. Place fish in steamer. Cover. Steam for 5 to 10 minutes or until just cooked through. Carefully transfer to a plate. Cover to keep warm.

Meanwhile, combine coriander, onion and chilli in a bowl. Combine ginger, garlic, sugar and soy sauce in a heatproof bowl. Place peanut oil and sesame oil in a saucepan over high heat. Cook for 2 minutes or until starting to smoke. Carefully pour over ginger mixture.

Drizzle ginger mixture over fish. Top with coriander mixture. Serve with rice and greens. 

Serves 4

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Midwest Foods Dubbo