Ginger-Soy Steamed Fish, Serves 4
Recipe by Chef Shaun O'Neale, Master Chef Season 7 winner
Ginger-Soy Steamed Fish
4 white fish filets (cod, halibut, sea bass)
¼ cup soy sauce
4 tablespoons lime juice
4in piece of ginger, thinly julienned
5 scallions, green part only, thinly julienned
2 tablespoons sesame oil
4 tablespoons vegetable oil
2 red chilis, thinly sliced
Cilantro, for garnish
To make the ginger-soy steamed fish: Place the CookCraft 12" casserole skillet over medium low heat and place a steamer insert in the skillet. Fill the skillet with water to just below the bottom of the steamer. Place the fish on a heat safe plate that fits inside the skillet, still allowing the lid to cover the skillet.
Mix together the soy sauce and the lime juice and pour on the plate around the fish. Top the fish with the ginger and place in the steamer set up. Steam for between 12-15 minutes or until fish is tender and flaky. Remove the fish from the steamer and place one filet on each plate. Spoon some of the soy sauce mix around the fish and top with the scallion. Mix together the sesame oil and vegetable oil and heat until shimmering, lightly spoon the oil over the scallions on top of the fish. Garnish with the red chili and the cilantro and serve with white rice and asparagus.