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

Pan Fried Fish in Spicy Tomato

Serves 2-4
Prep Time : 5 min
cooking Time : 16 min

450gm boneless white firm fillets (cod, seabass, halibut) skinned and divided into 4 equal pieces
Salt and freshly grd pepper
plain flour for dusting
450gm tinned whole tomatoes
3 tbsp extra virgin olive oil
3 tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli bean sauce
2 tsp sugar

Garnish - handful of fresh basil leaves

1. Clean and pat fish dry with kitchen paper. Sprinkle evenly with salt, pepper and dust with flour, shaking off excess. Drain tomatoes (reserve half of juice) and chop the flesh into smaller chunks.

2. Heat wok till high heat. Add olive oil and when moderately hot, add fish fillets and pan fry for 3-5 mins. Turn over and brown (another 3-5min). When cooked, remove and drain on kitchen paper.

3. The sauce : Pour off all but 1 tbsp of oil from wok, add garlic n shallots and stir-fry for 1 minute.

4. Add tomatoes and reserve tomato juice, rice wine/sherry, soy sauce, chilli bean, sugar and simmer for 5 min

5. Pour sauce over fish, garnish with Basil and serve at once.

wah..you think I'm a restaurant is it ??? Serve at once. You think children n husband will immediately come to the dinner table issit? Chee sin!



From : Ken Hom's Quick Wok