Steamed Ginger Fish
Steamed Ginger Fish



  • 4 thick white fish fillets (about 115g each)
  • 1 tsp salt
  • Thumb-sized piece of ginger, grated
  • 1 tbsp each grated orange and lemon zest
  • 2 tbsp soy sauce
  • 2 sliced spring onions
  • Small handful of torn basil
  • 1 tbsp peanut oil
  • 1 tbsp olive oil
  • Egg-fried rice, to serve
  • Pat the fish fillets dry and rub with the salt, then scatter with the ginger and orange and lemon zest. Place a steamer with a tight-fitting lid on a pan of boiling water, reduce the heat slightly and place the fish fillets in the steamer. Cover and steam for 5 mins or until just cooked but still moist.
  • Take the fish from the steamer and discard any liquid that may have accumulated. Scatter the fish with the spring onions and basil, and drizzle with the soy sauce. Heat the peanut oil and olive oil until just smoking, then carefully drizzle over the fish fillets. Serve immediately with a heap of egg-fried rice.
25 mins
4 serving

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