Steamed Fish with Crispy Ginger & Tomato
Wine match suggestion: Sauvignon Blanc
Serves 2 / Prep 15 minutes / Cook 10 minutes
Ingredients
•2 spring onions, trimmed
•2 tablespoons soy sauce
•1 tablespoon Shaoxing wine
•Quarter of a teaspoon sugar
•3cm piece ginger, peeled
•100g cherry tomatoes
•2 x 180g thick white fish fillets (as evenly thick as possible)
•2 tablespoons Peanut or sunflower oil
•2 teaspoons Sesame oil
•Half a red chilli, sliced
•To serve, coriander leaves, toasted sesame seeds, rice
Method
- Cut the spring onions into 5cm lengths then finely shred lengthways. Put these in a bowl of water I the fridge, they will curl up for garnish.
- In a small bowl, mix together the soy sauce, Shaoxing and sugar and set aside.
- Finely slice the ginger, then slice into thin threads. Set aside. - Find a plate that will fit into your steamer and contain the fish fillets.
- Put the cherry tomatoes and quarter of the ginger on the plate to hold the fish.
- Place the fish on top. Cover and place over boiling water, steaming the fish until done about 6-8 minutes.
- While the fish cooks, heat the peanut and sesame oils in a small saucepan over a medium heat. Add the remaining ginger and let sizzle until golden.
- Divide the fish and cherry tomatoes between 2 warmed serving bowls. Mix any juices on the plate with the soy mix and pour over the fish. Top with the drained spring onions and sliced chilli. Carefully pour over the hot ginger oil. Top with coriander leaves and sesame seeds if liked. Serve with rice
Sauvignon Blanc 2024
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