Steamed Fish with Ginger & Spring Onion: Easy Chinese Classic
Steamed fish with ginger & spring onion is traditionally prepared with whole fish, but it’s just as delicious with fillets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beinspired.au.
Ingredients
- 2 x 160–180g snapper fillets, skin on, pin-boned
- 1 tablespoon Shaoxing rice wine (20ml)
- 1 tablespoon slivered ginger (about 10g)
- 1 tablespoon soy sauce (20ml)
- 1 teaspoon sesame oil (5ml)
- 2 green onions (scallions), cut into slivers about 6cm long
- 1½ tablespoons peanut or vegetable oil (30ml)
- Small handful coriander sprigs
- Freshly ground white pepper, to taste
- Steamed jasmine rice, for serving
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