Steamed Whole Fish with Ginger, Spring Onion and Soy Sauce

Serves 2. Serve with White Rice and Stir fried Wok Fried Veggies. If you don't have a bamboo steamer please refer to my Oven Recipe which is just a little scroll down!

Ingredients: Whole Sea Bass (Sustainably Caught, Please) (You can use any white fish- Cod, Haddock and Sea bream work great too... And this method also works great with pre-prepared fish.) Finely Sliced Spring Onions Finely Sliced Ginger Salt & Pepper To Finish / Garnish: Light Soy Sauce Dark Soy Sauce Rice wine vinegar Sesame Oil Finely Sliced Spring Onion Sliced fresh chilli and coriander is optional

In a Steamer:

Prepare a steamer (I use a traditional bamboo steamer) with parchment over some boiling water in a wok. Use half of your sliced spring onions and sliced ginger to make a bed on the parchment. Make sure to only fill the base of the wok with water. The water should only reach about a cm, up the side of your steamer. Be sure to keep topping it up with water as you cook (Otherwise you will burn your steamer. I have done this). You can also use a normal metal steamer or an electronic steamer.

Season with salt and pepper and lay the fish on to your bed of aromatics in the steamer. Place some on top of the fish too and cover with the lid. Be sure to leave some of the green part of the spring onions to garnish at the end.

Leave the fish to steam for about 20-25 minutes. With slices reduce the time to 15-20mins but adjust time accordingly by the size. You'll know it's cooked by carefully cutting a small slice into the thickest part of the fish. The flesh should look opaque-white right through to the centre of the fish.

To Finish:

While it steams, you can prepare the sauce, in a small bowl, Add 1 (generous) tbs of light soy, 1tbs of dark soy, 1tbs of water, 1tsp of rice wine vinegar. Give it a little stir and set to one side.

Once the fish is cooked, carefully transfer the fish to a serving dish. Pour your sauce mixture over the top and garnish with a drizzle of sesame oil, more spring onions and sliced red chilli (optional). And that's it ready to bring to the table!

Oven Version:

Alternatively, If you don't have a steamer, you can also steam fish in the oven. Pre-heat your oven 200C / 180C fan / Gas 6. Line an oven proof dish with tinfoil or parchment leaving enough spare to create a parcel. Spread half of your ginger and spring onion across the bottom of the dish. Season the Fish with salt and pepper on both sides, and give it a little rub with cooking oil and place on top of the ginger and spring onion. Drizzle 2 tbs of water and place the other half of the ginger and spring onion across the top of the fish. Wrap the parcel tightly making sure there are no gaps as you want to catch the steam.

Leave in the oven for 25-35mins. Then finish the same way mentioned above.

I hope you give this a shot because it's absolutely delish!


©2018 by KayCal from KayCalCooks.