Ginger and chilli steamed fish with cucumber and tatsoi salad

Cooking Fish Ginger and chilli steamed fish with cucumber and tatsoi salad

Lock all the flavour in to this ginger and chilli Asian steamed fish.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Scrunch the sides of 4 squares of foil to form little 'dishes' with sides to contain liquid, then place a fish fillet in each. Place dishes in a bamboo (or other) steamer over a saucepan of simmering water. Combine wine and 2 tablespoons soy sauce and pour a little over fish. Cover and cook for 6 minutes or until just cooked through.
  2. Meanwhile, for salad, toss all the ingredients in a bowl with remaining soy sauce and the lemon juice. Place a little salad on each plate, top with fish and spoon over a little cooking juice. Heat both oils in a small frying pan over medium heat until smoking, add ginger and spring onions, then immediately pour over fish and serve.

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4 x 200g pieces wild barramundi fillets, blue-eye trevalla fillets or salmon fillets
60ml Shaoxing cooking wine
80ml light soy sauce
2 tbsp peanut oil
2 tsp sesame oil
6cm piece ginger, peeled, finely shredded
2 spring onions, finely shredded
1 Lebanese cucumber, peeled, finely shredded
50g small tatsoi leaves or baby spinach
1/2 celery heart, thinly sliced
1/4 small iceberg lettuce, very finely shredded
1 cup bean sprouts
75g red-skinned raw peanuts, roasted
1 tbsp lemon juice

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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