Cuisine's Ginny Grant demonstrates a quick and tasty steamed fish dish.
- 1 tablespoon Shaoxing rice wine
- 2 fish pieces, skin on
- 3 spring onions
- 5cm piece ginger, peeled
- 2 tablespoons soy sauce
- 2 tablespoons sunflower oil
1. Drizzle the Shaoxing rice wine over the fish and sprinkle with salt. Set aside for a few minutes.
2. Thinly slice two spring onions. Cut half the ginger into thin matchsticks. Roughly chop the remaining spring onion and ginger.
3. Put the roughly chopped spring onion and ginger on a plate and top with the fish. Drizzle with 1 tablespoon of the soy sauce.
4. Put the plate with the fish in a steamer and cook for 6-7 minutes (longer if the fillets are thick).
5. Put the fish onto serving plates, discarding the spring onion and ginger it was sitting on. Top with the thinly sliced spring onion and ginger.
6. Heat the oil in a small saucepan then pour over the fish, along with the remaining tablespoon of soy sauce.
7. Serve with rice or noodles and steamed greens.
Written by Ginny Grant. First appeared on Stuff.co.nz. Image credit: Jason Dorday via Stuff.co.nz.
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