An incredibly simple way to make ahealthy fish recipea whole lot more exciting with fresh Asian flavours.
But also….kinda bland….
I know, I know, I really need to grow up.
Traditional whole steamed ginger shallot fish
I can already see my mother rolling her eyes when she reads this.
However, todays Sizzling Ginger Fish is a steamed fish recipe I DO get excited about!
Today, Im sharing an easier version.
Traditional whole steamed ginger shallot fish
Same flavours and the same dramatic sizzling (I was never going to give that up!).
Except were using fish fillets and steaming them in the oven inside foil packets.
Which means less washing up.
That dramatic hot oil sizzle!
The key step in this recipe is the hot oil drizzle.
Ingredients in Sizzling Ginger Steamed Fish
Heres what you oughta make this.
Best fish
Fish typeand shape More delicate white fish fillets, skinless.
I think salmon and trout are a little too strong flavoured though the recipe will work fine.
Opt for the thinner cuts!
Frozen fishworks just fine, thaw then pat dry well before using.
Unless youre extremely careful they can become dry inside so are very prone to overcooking in the oven.
The sizzling sauce & toppings
The sesame oil, soy and cooking sake are the seasonings.
The oil creates the sizzle when poured over the ginger and green onion!
Cooking sake This is Japanese sake intended for cooking purposes (not pleasant to drink).
Find itin the Asian aisle of large grocery stores, and Asian stores.
If you cant consume alcohol, just leave it out.
Soy sauce Use light or all-purpose soy sauce.
Do not use dark soy sauce, too intense!
Default sesame oil sold in Australia is toasted, untoasted is harder to find.
Peanut oil Or any other neutral flavoured oil.
Green onion The green part only, finely sliced on the diagonal.
Feel free to omit.
Paper packet Wrap the fish up in the paper first, folding the seams to seal.
Foil packet Then wrap the paper packet up with the foil.
I pierce thermometer through foil.
If you dont have a thermometer, just pop pop the packet and ensure the fish flesh flakes.
Thin fish cooks fast when enclosed!
Prevent screen from sleeping
Rest 3 minutes Remove fish from the tray and put on dinner plates.
bring up the packets careful of hot steam!
Scrunch/fold down the sides to form a sauce-catching moat around the fish.
Dozer choosing what he wants for lunch out ofAndy’s new cookbook. We are under the table for a reason….we made a fun video!
Leave to rest for 3 minutes while you heat the oil.
Heat oil Put the oil in a small saucepan or skillet on medium high.
Heat the oil up it will take less than a minute.
You dont need it so hot the oil is smoking.
Just hold your hand above the oil and you will feel the heat.
Also, oil gets thinner when hot.
Lunch is up for Dozer!
Fish toppings Pile the green onion, ginger and chilli (if using) on each fish.
Drizzle over the soy and sesame oil.
Sizzle!Pour the hot oil over the toppings.
Andy cooking withChef JB.
True to its name, it will bubble and sizzle dramatically!
Now time to dig in!
And look at that!
Hardly any dishes to wash up.
You kitchen goddess, you.
Cant do it all!
Andy is the first such-person whose message I have responded to.
and we also filmed a video together that Dozer stars in!
I look forward to sharing it with you.
