Steamed Fish with Ginger

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Steamed Fish with Ginger: Step by Step

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1. Lay the sliced ginger on a heatproof plate, set the fish on top and steam, covered, over simmering water for 10 minutes.

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2. Tip away the liquid from the plate. Scatter the shredded ginger and spring onion over the fish.

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3. Stir the soy sauce and sugar and spoon over.

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4. Heat the oil in a small pan until shimmering and pour it over the greens. Add the coriander and serve.

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A Few Pointers

• Keep the plate above the water.
• If your steamer runs hot, check at 8 minutes.
• Pour off the cooking liquid.
• Heat the oil until it shimmers.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Serve It With

Steamed rice · Stir-fried greens · Pickled cucumber · Jasmine tea

Storage

Best eaten at once. Keeps in the fridge for 1 day, though it loses its delicacy.

Steamed Fish with Ginger Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.