One of many things I miss from China is to be able to have a nice fish dish that doesn’t cost a fortune. This is so easy to make and taste like a five stars Chinese Restaurant (maybe I am a little too exaggerating?). The taste is so rich not only from the soy sauce but also from the ginger. I also like to add fresh garlic, feel free to eliminate this, as I know, this can be difficult to eat and it can be tough also for people who want to talk to you after you eat it… 🙂
Total time: 15 minutes
Note: If you have a steamer, good for you, if you don’t have it, don’t worry! You can do what I do, using the bamboo basket on a wok. Or you can use aluminum foil, shape it like a ring as a base for your plate, and put it on a wok/a deep pot. You can place the plate on top of the ring, make sure that your plate is smaller than the wok.
250 gr Sea bass, or any kind of white fish you like
2 cm Ginger, thin sliced
1/3 cup soy sauce
4 tbsp vegetable oil
2 tbsp sesame oil
1 stalk spring onion, long & thin sliced
1 Chili (optional), sliced
1 garlic (optional), sliced
- On a plate, place a few pieces of fish. My plate is small, so I cooked the fish two rounds.
- Make a mixed soy sauce and lime juice in a bowl. Pour the mixed sauce into the fish plate.
- Lay the cut ginger on top of the fish.
- Pre-heat on medium-high. Place the plate on the steamer/wok/deep pan, pour in the water outside of the plate. Be careful not to accidentally pour into your fish plate.
- Once the water starts boiling, cover the steamer with a lid.
- Steam it for about 12-14 minutes, depends on how thick your fish is.
- On a saucepan, heat the vegetable oil and sesame oil. Be careful not to overheat, if it starts getting really hot, turn down the heat while waiting for the fish to be cooked.
- Once the fish is cooked, carefully take out the hot plate. Garnish with the long chopped spring onion, chili, and garlic.
- Pour in the hot vegetable and sesame oil. You will immediately smell the goodness.
- serve with steamed white rice.