STEAMED GIN­GER FISH FIL­LETS

Sunday Herald Sun - Stellar - - Weekly Planner -

"Fra­grant steamed fish will go down a treat"

SERVES 4

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)

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