Steamed fish with ginger, chilli and hot sesame dressing
(from Pebblesy’s recipe box)
Nutritional Info:
Energy: 1920kJ
Calories: 459cal
Protein: 37g
Fat: 8g
- saturated: 2g
Carbohydrates: 60g
- sugars: 3g
Dietary Fibre: 4g
Sodium: 360mg
Calcium: 80mg
Iron: 2mg
Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 people
Categories: dinner, fish, not tried
Ingredients
- 4 x 150g firm white fish fillets such as hoki
- 3cm-piece fresh ginger, peeled, cut in thin matchsticks
- 1 long red chilli, deseeded, thinly sliced
- 3 spring onions, trimmed, cut in 4cm lengths, thinly sliced lengthwise
- 2 teaspoons sesame oil
- 1 1/2 tablespoons salt-reduced soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 clove garlic, crushed
- 4 cups cooked jasmine rice, to serve
- 4 cups steamed Asian greens, to serve
Directions
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Line a heatproof dinner plate with a large sheet of baking paper. Place fish on paper in a single layer and sprinkle with ginger, chilli and spring onions. Fold up paper to enclose.
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Add enough water to a large wok to fill to 5cm and bring to the boil. Place plate in a large bamboo steamer and cover with lid. Reduce heat to a gentle boil and place steamer in wok over water. Steam for 6-7 minutes until fish is just cooked and flakes easily.
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Meanwhile, place sesame oil, soy sauce, Chinese rice wine and garlic in a small saucepan and heat until boiling.
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Serve fish and rice with Asian greens. Drizzle with a little of the hot dressing and garnish with extra sliced spring onions.