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Steamed fish with spring onions & coriander

Method

  • Place the fish in one layer on a plate that will fit into your steamer. (This can be done in 2 batches, if need be.) Sprinkle with the rice wine vinegar and seasonings, and top with the ginger and shredded spring onion whites. Cook for about 5-6 mins and then carefully pour off any excess liquid and top with the remaining spring onion.
  • Heat the stock and soy in a pan and then pour over the fish and briefly cook. Then transfer the fish to individual plates and top with any cooking juices, the spring onion and chillies.
  • Wipe out the pan and heat the peanut and sesame oils until they begin to crackle. Then carefully spoon over and around the fish.
  • Serve with a bowl of steamed rice on the side.
  • (Inspired by a Cheong Liew recipe from “Recipes my Mother Cooked”)

Ingredients

  • 4 x 180 gm fish steaks, eg. salmon, blue eye, snapper
  • a splash of rice wine vinegar
  • sea salt & freshly ground pepper
  • 2 tbsp shredded fresh ginger
  • 2-3 spring (green) onions, white & green, separately shredded
  • 3 tbsp chicken (or vegie) stock
  • 1 tbsp soy sauce
  • 2 small red chillies, seeded & finely sliced
  • 3 tbsp peanut oil
  • 3 tspn sesame oil
  • steamed rice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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