Steamed Fish with Ginger, Chilli and Spring Onion
Beautiful steamed fish topped with ginger, chilli and spring onion and cooked in a simple marinade of soy sauce, rice wine vinegar and sesame oil
Ingredients
- 4 fillets of fish (approx 100g each).
- 1 large knob of ginger
- 1 large sprig of spring onion
- 2 Birds Eye chilli
- 100 ml light soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
Instructions
- Preheat the oven to 200 degrees celsius for a non fan forced, or 190 degrees for fan forced.
- Prepare your parcel items - cut 4 sheets of baking paper just large enough to cover the fish, and 4 sheets of aluminium foil slightly larger than the baking paper. Lay the baking paper on top of the foil, you should have 4 parcels of baking paper and foil.
- Peel your ginger, and slice into thin strips. Finely slice your spring onion and chilli.
- Mix your soy sauce, sesame oil and rice wine vinegar in a measuring jug or cup (if you use one with a pouring spout, it will make it easier for you).
- Place your fish fillets onto the baking paper/foil parcels.
- Fold up the foil edges slightly to prevent any marinade from running out of it.
- Pour the marinade evenly over each parcel.
- Wrap each parcel up, pinch the edges of the foil to ensure it's all properly sealed and no air can escape while cooking.
- Place all the parcels onto a baking tray and bake for approx. 10 minutes (cooking time can vary slightly depending on the thickness of your fish fillets). You will know it's done when the fish is no longer translucent and is white and flakes easily.
- Serve with your choice of sides, and pour over the cooking juices and marinade from each parcel for extra flavour.