Steamed Fish Fillets with Ginger & Spring Onions

Tonight was Michael’s cooking night for the week & he chose this simple recipe from Kylie Kwong’s Simple Chinese Cooking. As Kylie says it’s healthy, light & very clean tasting.

Steamed Fish Fillets with Ginger & Spring Onions

4 x 100g Firm white fleshed fish
1/3 cup water
2 tablespoons shao hsing wine or dry sherry
2 tablespoons ginger julienne
1 Chinese cabbage leaf
½ teaspoon white sugar
2 tablespoons light soy sauce
¼ teaspoon sesame oil
½ cup spring onion, julienne
1 ½ tablespoons peanut oil
¼ coriander leaves
pinch ground white pepper

Place fish in a shallow heatproof bowl that will fit inside a steamer basket. Pour water & wine/sherry over fish, then sprinkle with half the ginger. Place bowl inside steamer & place over pot of boiling water & steam covered for 5-6 minutes.

Cut Chinese cabbage leaf into 4 squares & slip inside steamer. Cover & steam for a further 2-3 minutes or until fish is just cooked.

Remove cabbage from steamer & arrange on serving plates. Place the fish on top of the cabbage. Pour any liquid left in the bowl over the fish, sprinkle with sugar & drizzle with combined soy sauce & sesame oil, then sprinkle remaining ginger & half the spring onion. Heat peanut oil in a small frying pan until moderately hot then pour over the fish. Sprinkle with remaining spring onion, coriander & pepper.