Sizzling ginger steamed fish

Name: Sizzling ginger steamed fish
Ingredients: 2 x 180g/ 6 oz thinnish white fish fillet (, skinless (~1.5 cm/ 2/3" thick) (Note 1); 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry) (Note 2); Small pinch salt; Small pinch white pepper (sub black); 1/2 cup green onion (, green part only, finely sliced on diagonal (Note 3); 2 tbsp ginger (, finely julienned (Note 3); 1 tbsp large red chilli (, deseeded finely julienned on diagonal, optional (Note 4); 2 tsp light soy sauce (, or all-purpose soy (Note 5); 2 tsp sesame oil (, toasted); 2 tbsp peanut oil (or veg, canola, grapeseed)

As seen on

RecipeTin Eats

Total Time

20 minutes

Prep Time

5 minutes

Cook Time

15 minutes

Rating

(26)

Ingredients

2 servings

2 x 180g/ 6 oz thinnish white fish fillet (, skinless (~1.5 cm/ 2/3" thick) (Note 1)
1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry) (Note 2)
Small pinch salt
Small pinch white pepper (sub black)
1/2 cup green onion (, green part only, finely sliced on diagonal (Note 3)
2 tbsp ginger (, finely julienned (Note 3)
1 tbsp large red chilli (, deseeded finely julienned on diagonal, optional (Note 4)
2 tsp light soy sauce (, or all-purpose soy (Note 5)
2 tsp sesame oil (, toasted)
2 tbsp peanut oil (or veg, canola, grapeseed)

Beginner Dinner Gluten-Free Healthy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Preheat oven to 200°C/400°F (180°C fan).

Step 2

Prepare parcel - Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.

Step 3

Season fish & wrap - Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel - make a parcel with the paper first, then the foil. (See video or step photos).

Step 4

Bake - Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!

Step 5

Rest 3 min - Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes - heat the oil while it rests.

Step 6

Heat oil until hot in a tiny saucepan or small pan over medium heat.

Step 7

Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger - it will sizzle dramatically!