Steaming fish is never dull when it contains ginger. An aromatic in Asian cooking, the ginger is incorporated into a spice paste in this ginger sauce steamed fish to build a deep, warm and slightly spicy flavour. Oyster sauce and toasted sesame oil add the final touches to this healthy steamed fish dish. Truly a simple dish that is packed with flavours.
Ginger Sauce Steamed Fish
- 500 gram fresh fish
- 2 stalks spring onion, line steaming plate
- 1 stalk spring onion, strips for garnish
- 1 stalk coriander leave, shred for garnish
- 1 red chili, strips for garnish
- 100 gram fresh ginger, grate
- 2 tbsp vegetable oil
- 1/4 cup water, 50 ml
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/2 tsp Oyster Sauce
- 1 tbsp cooking wine, optional
- 1/2 tsp sesame oil
- 1/4 tsp chicken stock granules
- 1 tsp cornstarch, for thickening
- 1 tbsp fried garlic oil
- Rinse fish with cold water, pat dry and make small slits on the fish.
- Line spring onion on steaming plate and top with the fish.
- Prepare to steam the fish by first boiling some water in a steamer. Then add in the fish.
- Steam the fish over high heat for 10 to 15 minutes or until cooked. While the fish is steaming, prepare the ginger sauce.
- Grate or ground the fresh ginger.
- Prepare all ingredients needed to make the ginger sauce.
- Heat up oil in wok and add in the ground ginger.
- Then add in all the other ginger sauce ingredients and stir fry till well mixed.
- Add in water and cook until the ginger paste starts to boil.
- Then add the cornstarch solution.
- When the ginger paste has thickened, dish it up into a bowl and set aside.
- When fish is cooked, remove fish from steamer.
- Discard the liquid and spring onions from the steamed fish.
- Top the fish with the cooked ginger paste and sprinkle with fried garlic and garlic oil. Garnish with green coriander leaves, spring onion and red chili.
- Steamed fish is best served hot. So immediately serve with a bowl of hot steamed rice. So enjoy!