Steamed Ginger Fish

I really SUCK in steamed fish. But I hope this recipe will work out if I gather the courage to try it! I kinda prefer this version because it has orange and lemon zests in them...unlike the conventional chinese method of just ginger!

Serves 4
Prep Time : 5 min
Cooking Time : 5-15 min depending on fish.

450gm Boneless, firm white fillets (cod/plaice), skinned and divided into 4 equal pcs. Or whole fish such as sole, sea bass or turbot
Maldon sea salt or ordinary salt la.... AIYA!
2 tbsp finely shredded fresh ginger..don't shred your skin ah!
1 tbsp orange zest (no pith please!)
1 tbsp lemon zest (as above)
3 tbsp finely shredded spring onions
handful fresh basil leaves
2 tbsp light soy sauce
1 tbsp groundnut/peanut oil
1 tbsp extra virgin olive oil.


1. Pat dry fish with kitchen paper (then what else?? Your tee-shirt ah???), rub salt evenly over both sides. Place on heatproof plate and scatter with ginger, orange and lemon zest.

2. Prepare wok for steaming. Must be steaming hot before you put fish in. Flat fish about 5 min. Thicker fillets about 12-14 min. Fish is cooked when it turns opaque and flakes slightly but remains moist.

3. When cooked, remove fish and pour off excess liquid. Sprinkle with spring onions, basil n light soy sauce.

4. Heat the two oils in a small saucepan until smoking..then pour over the fish and serve

From : Ken Hom's Quick Wok