This dish is inspired by something I had multiple times in Chinese style restaurants when I was in Singapore this summer! It is so fragrant and super healthy!
(Serves 1)
- Whole small white fish gutted and descaled or 1 medium sized fillets, such as tilapia or sea bass
- 1inch piece of Ginger finely chopped
- 2 Spring onions finely sliced
- 2tsp. Light soy sauce
- 2tsp. Shaoxing wine or sherry
- Pinch of sugar (Rock sugar if you have it)
- 1tsp. Sesame oil
- Steam your fish in a steamer or steam tray/basket above a pan of boiling water – if your using a whole fish put a bit of extra ginger and spring onion inside the cavity
- Once your fish is just starting to flake, which should take around 10 minutes depending on the size, place on a warm plate and cover with foil to keep it warm
- Mix the soy sauce, Shaoxing wine, sugar and 3tbsp. of water in a bowl and put to the side
- Heat your oil over a medium heat in a small frying pan
- Add your ginger and cooked for around a minute till just turning golden and then add half your spring onions
- Now pour your soy sauce mixture into the pan and turn the heat up to high
- Allow your sauce to bubble for just under a minute and then pour over your fish
- Garnish the fish with the remaining spring onion
Try serving it with oriental greens, such as pak choi, and brown rice.