Sizzling Ginger Steamed Fish

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is more affordable.

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to prepare, while frozen fish is often less expensive.

ginger

💰Cheaper: ground ginger

Ground ginger can be a cost-effective alternative if fresh ginger is unavailable.

Preheat oven to 200°C/400°F (180°C fan).

Prepare parcel - Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.

Season fish & wrap - Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel - make a parcel with the paper first, then the foil.

Bake - Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F or the fish flesh flakes.

Rest 3 min - Put each parcel on a plate and unwrap, folding down the sides to create a 'boat' that will catch the sauce. Rest for 3 minutes - heat the oil while it rests.

Heat oil until hot in a tiny saucepan or small pan over medium heat.

Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger - it will sizzle dramatically!

Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens