Description

Ingredients

• 🐟 300 g white fish fillets (cod or tilapia), skinless (10.5 oz) seafood Original: 🐟 300 g white fish fillets (cod or tilapia), skinless (10.5 oz)
• 🧄 2 garlic cloves, thinly sliced Original: 🧄 2 garlic cloves, thinly sliced
• 🫚 15 g fresh ginger, julienned (1 tbsp) Original: 🫚 15 g fresh ginger, julienned (1 tbsp)
• 🧅 2 scallions, julienned Original: 🧅 2 scallions, julienned
• 🥢 30 ml light soy sauce (2 tbsp) glutensoy Original: 🥢 30 ml light soy sauce (2 tbsp)
• 🍚 5 ml rice vinegar (1 tsp) Original: 🍚 5 ml rice vinegar (1 tsp)
• 🍯 5 ml sesame oil (1 tsp) sesame Original: 🍯 5 ml sesame oil (1 tsp)
• 🌶️ Optional: 1 small red chili, thinly sliced Original: 🌶️ Optional: 1 small red chili, thinly sliced
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 🫒 15 ml neutral oil (1 tbsp) – for flash heating Original: 🫒 15 ml neutral oil (1 tbsp) – for flash heating

Preparation

• Place fish fillets on a heatproof plate, season lightly with salt.
• Scatter with half of the ginger, garlic, and scallions.
• Steam for 8–10 minutes until just cooked.
• Mix soy sauce, vinegar, and sesame oil in a small bowl.
• Pour sauce over steamed fish.
• Heat neutral oil until shimmering, then pour over aromatics on fish.
• Garnish with remaining scallions and chili. Serve hot.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print