Soy fish with spring onion and ginger

The spring onion is a signature ingredient of Chinese cuisine - especially when combined with the delicate flavours of ginger and soy.

Recipe «Soy fish with spring onion and ginger» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp soy sauce, 1 tbsp Chinese rice wine or dry sherry, 2 tbsp sesame oil, 4 x 150g skinless firm white fish fillets , cut into large chunks, 1 bunch spring onions, thinly sliced , 2cm piece ginger, finely chopped, 2 garlic cloves, crushed, 1 tbsp sunflower oil , 1/2 tsp caster sugar, Steamed rice and coriander, to serve.

Ingredients:

• 2 tbsp soy sauce 
• 1 tbsp Chinese rice wine or dry sherry 
• 2 tbsp sesame oil 
• 4 x 150g skinless firm white fish fillets , cut into large chunks 
• 1 bunch spring onions, thinly sliced 
• 2cm piece ginger, finely chopped 
• 2 garlic cloves, crushed 
• 1 tbsp sunflower oil 
• 1/2 tsp caster sugar 
• Steamed rice and coriander, to serve 

Instructions

1. Bring a large wide-based saucepan or wok filled with water to the boil.
2. Meanwhile, combine soy, rice wine and 1 tablespoon sesame oil in a bowl. Arrange the fish in a shallow heatproof bowl that will fit in your steamer (you may need to cook in two batches) and pour over the sauce.
3. Mix the spring onion, ginger, garlic, sunflower oil, caster sugar and remaining 1 tablespoon sesame oil in a bowl and season to taste with salt and pepper. Spoon the spring onion mixture over the fish, completely burying them.
4. Place steamer over pan or wok and cover with a tight-fitting lid. Steam for 6-8 minutes, depending on the thickness of the fish fillets, until cooked through.
5. Serve the fish on rice, topped with cooking juices and coriander.