Chinese Styled Ginger Fish

Preparation time

10 Minutes

Cooking time

10 Minutes

Serves

2

This is fish at it's very best and Fay Khoo is here to show you how!

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Her super snappy steamed fish recipe ensures your red snapper fillets stays plump and soft whilst infusing the ginger and sesame seed oil gravy over a bed of soft glass noodles. Try it today!

Cooking Tips

1. Benefits of steaming:

It doesn't use oil, and it even retains most of the vitamins and minerals contained in ingredients.

2. Benefits of rock sugar:

It is less sweet than refined sugar, it reduces colds and sore throats, and best of all, it contains very few calories.

3. Enjoy with bee hoon or glass noodles for a low-carb healthy alternative.

Ingredients

1
tablespoon
Salt-Reduced Soy Sauce or Amino Acids
1
tablespoon
Water
1/2
teaspoon
Sesame Oil
1/2
tablespoon
Rock Sugar
, ground
2
cloves
Garlic
, minced
1
Red Snapper or Seabass Filet
, cut into 4 pieces
1
Spring Onion
, cut into 4cm batons and julienned
50
grams
Glass Noodles
3
centimetres
Ginger
, julienned
2
shakes
White Pepper
Chili
, for garnish
White Pepper
, to taste

Directions

For the sauce
Fry minced garlic in a pan for a minute in some sesame oil.
Add the remaining sauce ingredients to the pan and bring to a gentle boil, adding the glass noodles to soften.
Plate noodles, reserving the sauce.
Place fish inside your chosen steaming implement and top with half the ginger. Steam till done, about 5-6 minutes. Make sure not to leave it too long or the fish will become tough.
When done, remove fish from steamer, remove the ginger strips and place the fish on plated glass noodles.
Pour reserved noodle sauce over fish and noodles.
Garnish with fresh ginger, spring onion, chilli and white pepper to taste.

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