Steamed Fish with Ginger and Scallion Recipe

Serves 2

Ingredients

2 pieces of cod fillet
3 bunches of small white pak choi washed
1 tbsp of thinly julienned ginger
1 stalk of julienned spring onion/scallion

Sauce:

1 stalk / approx 15g of finely diced spring onion/scallion
2 tbsp/ approx 20g of finely diced ginger
3 tbsp of vegetable or peanut oil
4 tbsp of lee kum kee seasoned soy sauce for seafood or light soy sauce
1 tsp of sesame oil

Method

1. In an 8inch bamboo steamer add a piece of baking paper. Place the julienned ginger and scallion on the baking paper and the fish on top. This will infuse the flavour of the ginger and scallion into the fish.

2. To prepare the washed mini pak choi, slice it lengthways into quarters and add it into the steamer.

3. Steam the fish and pak choi in the bamboo steamer for 5mins or until done.

4. While the fish is steaming, prepare the sauce. In a small non stick pan, heat the oil for 1minute, then add in the minced ginger and scallion, the soy sauce and sesame oil. Heat for a further 1 minute on low heat.

5. Pour the hot sauce over the fish and pak choi when they are ready. Serve with some steamed jasmine rice.