fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Steamed Ginger & Lime Fish Fillets

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

This incredible steamed fish will soon become a staple in your house, served with Marion’s Easy Asian Greens and steamed rice for a quick and easy meal. Fresh ginger, soy sauce and lime juice give any firm white fish a delicate flavour.

WATCH THIS RECIPE

STEAMED GINGER & LIME FISH FILLETS

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

2

Ingredients

4 spring onions (scallions)

2 x 200g (7oz) white fish fillets (e.g. seabass, snapper, cod or barramundi)

4cm (1.6 inch) piece ginger, finely julienned

¼ cup light soy sauce

2 tbsp lime juice

¼ cup vegetable oil

1 long red chilli, deseeded and sliced

steamed rice, to serve

Steps

Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (sliced will curl).

Place fish fillets onto a plate and top with ginger.

Combine soy sauce and lime juice, then pour the mixture over the fish.

Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Remove from the steamer and top fish with spring onion and red chili.

Icon 5

Heat vegetable oil in a small saucepan until hot. Spoon hot oil over the top of the spring onion and chilli. Serve with steamed rice.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen