200-300gcod fish filletor any other fish fillet, room temperature
80gginger
1tspfish sauceor soy sauce, season to taste
1bottleessence of chickenroom temperature
½tspsalt
2tbspvegetable oil
1sprigparsleyfor garnish
1chillican be big or bird-eye chilli
Waterfor steaming
Instructions
Peel and slice 8-10 slices of 80g ginger and set aside. Julienne the remaining ginger into thin strips. Julienne 1 chilli into thin strips.
80 g ginger, 1 chilli
Rinse the fish fillet and pat dry with a towel.
200-300 g cod fish fillet, 1/2 tsp salt
Place in a heat-proof dish large enough for the fish. lightly coat the fish with 1/2 tsp salt on both sides.
Place 8-10 slices of ginger on the fish.
Bring a pot of water in steamer pot to boil on high heat. Make sure the water does not touch the bottom of the steaming rack. Once boiled, place the fish fillet into the steamer pot, cover and let it steam on high heat for about 7-8 minutes until cooked.
Water
Meanwhile, warm 2 tbsp vegetable oil in a pan over medium heat. Then add the ginger strips and fry until crispy. Remove from pan and set aside.
2 tbsp vegetable oil
Once fish is cooked, remove the fish from the steamer. Note: the fish is cooked when the fish flakes easily when poked with a fork.
Pour a bottle of essence of chicken and 1 tsp fish sauce (season to taste) over the fish.
1 bottle essence of chicken, 1 tsp fish sauce
Garnish with chilli strips and crispy ginger strips and parsley.Best served immediate with rice.
1 sprig parsley
Video
Nutrition
Calories: 150kcal
Keyword asian cuisine, ginger, quick meal, steamed fish