Ginger and chilli steamed fish with cucumber and tatsoi salad
- 09.03.2017
- 2 616
Lock all the flavour in to this ginger and chilli Asian steamed fish.
Recipe «Ginger and chilli steamed fish with cucumber and tatsoi salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.