STEAMED GINGER FISH FILLETS
"Fragrant steamed fish will go down a treat"
4 x 180g blue- eye trevalla, skin on 5cm piece ginger, peeled, cut into thin matchsticks 2 garlic cloves, finely chopped 4 spring onions, thinly sliced 1 cup (250ml) chicken stock ¼ cup (60ml) light soy sauce 1 tbs black vinegar 2 tsp sesame oil Steamed rice, sliced red chillies and steamed gai lan (Chinese broccoli, or other Asian greens) to serve Place fish fillets on a plate, skin side down, insidegarlic covered, anda steamerover half a the pot basket. springof simmeringScatteronion. Steam,with water ginger, for 8 minutes or until just cooked. While the fish is cooking, combine chicken stock, soy, vinegar and sesame oil in a saucepan, then place over medium heat. Bring to a simmer and cook for 5 minutes or until reduced. Placed fish on a platter. Drizzle over the sauce and sprinkle on remaining spring onions and chilli. Serve with steamed rice and gai lan.
NUTRITION • 39G PROTEIN • 2G SAT FAT • 2G CARB • 1G SUGARS • 1405MG SODIUM • 235 CAL (990KJ)