Ginger and Spring Onion Turbot Recipe
This steamed fish recipe from John Javier is a simple but show-stopping way to serve turbot whole.
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Cooking tools:
- Fish steamer
- Steamer basket
- Parchment paper
- Deep-fry thermometer
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Measuring spoon
Ingredients
- 1/2 bunch of coriander, washed, and sprigs picked
- 125g of light soy sauce
- 20g of rock sugar
- 20g of water
- 1kg turbot, cleaned and gutted
- salt
- 200g of ginger, peeled and finely sliced
- 1 bunch of spring onion greens, washed and julienned into long strands
- 100g of vegetable oil
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