Steamed ginger fish served with egg-fried rice Archive

Name: Steamed ginger fish served with egg-fried rice Archive
Ingredients: 4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each; 1 tsp coarse salt; thumb-sized piece of fresh ginger, finely shredded; 1 tbsp grated orange zest; 1 tbsp grated lemon zest; 2 spring onions, halved through the middle and finely shredded; 2 tbsp light soy sauce; small handful fresh basil leaves, shredded; 1 tbsp peanut or groundnut oil; 1 tbsp olive oil; 2 large free-range eggs, lightly beaten; 2 tsp sesame oil; 1 tsp salt; 2 tbsp groundnut oil; enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely; Â¼ tsp freshly ground black pepper; 2 tbsp finely chopped spring onions

beebrecipes.co.uk

Lightly steaming the fish allows all the flavours to shine in this easy Chinese fried rice recipe. Each serving provides 253kcal, 25g protein, 2g carbohydrate (of which 1.5g sugars), 16g fat (of...

View full recipe on beebrecipes.co.uk

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Ingredients

4 thick white fish fillets with skin, such as cod, or coley, weighing about 115g/4oz each
1 tsp coarse salt
thumb-sized piece of fresh ginger, finely shredded
1 tbsp grated orange zest
1 tbsp grated lemon zest
2 spring onions, halved through the middle and finely shredded
2 tbsp light soy sauce
small handful fresh basil leaves, shredded
1 tbsp peanut or groundnut oil
1 tbsp olive oil
2 large free-range eggs, lightly beaten
2 tsp sesame oil
1 tsp salt
2 tbsp groundnut oil
enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely
Â¼ tsp freshly ground black pepper
2 tbsp finely chopped spring onions