Name: Steamed Ginger Fish
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 450g (1 lb) boneless, firm white fish fillets, such as cod or plaice, skinned and divided into 4 equal pieces, or a whole fish such as sole, sea bass or turbot; Maldon sea salt or ordinary salt, to taste; 2 tablespoons light soy sauce; 1 tablespoon groundnut (peanut) oil; 1 tablespoon lemon zest; 3 tablespoons finely shredded spring onions; 2 tablespoons finely shredded fresh ginger; 1 tablespoon orange zest; 1 tablespoon extra-virgin olive oil; handful fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Steaming fish is not only healthy but fast. In this easy recipe, the gentle vapours preserve the subtle taste of the fish and keep it moist. Ginger plays the same role in Eastern fish cookery as lemon does in the West, balancing the fishy flavours.

Ingredients

450g (1 lb) boneless, firm white fish fillets, such as cod or plaice, skinned and divided into 4 equal pieces, or a whole fish such as sole, sea bass or turbot

Method

Pat dry the fish or fish fillets with kitchen paper and rub salt evenly over both sides. Place on a heatproof plate and scatter the ginger, orange and lemon zest evenly over the top.
Next set up a steamer or put a rack into a wok and fill it with 5 cm(