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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
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.
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.
Tasty and super easy for first timer
This is my second fish recipe (the first one was your chinese lemon fish) and it taste sooo good! Your video always help ensuring me that I can cook it. You have changed my mindset that cooking was difficult. Thank you 🙂