Steamed Fish with Ginger & Spring Onion

Name: Steamed Fish with Ginger & Spring Onion
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 x 160–180g snapper fillets, skin on, pin-boned; 1 tablespoon Shaoxing rice wine (20ml); 1 tablespoon slivered ginger (about 10g); 1 tablespoon soy sauce (20ml); 1 teaspoon sesame oil (5ml); 2 green onions (scallions), cut into slivers about 6cm long; 1½ tablespoons peanut or vegetable oil (30ml); Small handful coriander sprigs; Freshly ground white pepper, to taste; Steamed jasmine rice, for serving

The classic Chinese dish of steamed fish with ginger and spring onion is traditionally prepared with whole fish, but it’s just as delicious with fillets. The rice wine, soy sauce, sesame oil and peanut oil combine to make a delicious sauce while the coriander, ginger and green onion (also called spring onion or scallion) add a wonderful vibrant note. Ideally cook the fish in a lipped plate that can double as a serving plate so the cooked fillets aren’t being moved onto a cold plate. It’s important that there’s enough room around the edge of the plate for the steam to circulate. Take care when pouring the hot oil over the fish as it will spit. The hot oil curls the skin of the fish and releases the aroma of the ginger and green onions. This recipe can easily be doubled if you have a large steamer basket or two baskets than stack on top of each other. If stacking baskets, it’s best to rotate them halfway through the cooking time. Round out the meal with some stir-fried greens if you like (see video below) and a glass of a complex, textured white wine, like the aged pinot gris from Grey Sands in Tasmania.

Serves 2

Ingredients

2 x 160-180g snapper fillets, skin on, pin-boned
1 tablespoon Shaoxing rice wine (20ml)
1 tablespoon slivered ginger (about 10g)
1½ tablespoons soy sauce (30ml)
1 teaspoon sesame oil (5ml)
2 green onions (scallions), cut into slivers about 6cm long
1½ tablespoons peanut or vegetable oil (30ml)
Small handful coriander sprigs
Freshly ground white pepper, to taste
Steamed jasmine rice, for serving

Method

Wipe the fish skin with a clean damp cloth to remove any remaining scales; check for any remaining pin-bones.
Place, skin side-up, in a heatproof lipped-plate or shallow bowl that will sit inside the steamer basket with some room around the edges; ideally one that can double as a serving plate.
Drizzle Shaoxing over the fish and sprinkle with half the ginger.
Bring a deep saucepan or wok of water to a gentle boil, ensuring the steamer basket will sit snugly above the water level without touching it and without steam escaping.
Place plate inside steamer, cover and place over the water.
Steam for about 4–5 minutes, until fish is just opaque.
Remove steamer from wok or pan.
Remove the plate from the steamer if it’s doubling as a serving plate, otherwise transfer fish to a warmed serving platter, pouring any liquid in the plate over it.
Drizzle with soy sauce and sesame oil and sprinkle with green onion and remaining ginger.
Heat peanut or vegetable oil in a small saucepan until almost smoking, then carefully pour it over the fish.
Sprinkle with coriander and pepper and serve steamed fish with ginger and spring onion immediately with steamed rice.