close
Advertisement
Shop Now
Magazine

Steamed Fish with Soy and Garlic

A whole steamed fish makes a spectacular feast. Drizzling hot oil over the skin before serving makes the skin delightfully crisp.

Steamed Fish with Soy and Garlic

Ingredients

  • 700 g whole fish (such as snapper), gutted and scaled (ask your fishmonger to do this)
  • 1 bunch garlic chives or 4 spring onions, trimmed, plus extra spring onion slices, to serve
  • 1?4 cup (60 ml) chicken stock
  • 2 tablespoons soy sauce
  • 2 pieces of fresh ginger, peeled and cut into matchsticks
  • 2 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • fresh coriander leaves, to serve
  • steamed rice, to serve

Preparation

  1. Pat the fish dry with paper towels and make three diagonal cuts on each side through the thickest part.
  2. Place the chives or spring onions on a heatproof plate large enough to hold the fish and fit in the steamer. Place the fish on top. Mix together the stock and soy sauce and pour over the fish. Scatter with the ginger.
  3. Put the plate in the steamer and set the steamer over a pot or wok of boiling water. Cover and steam the fish for 15 minutes, or until just cooked (the flesh will be opaque and will flake easily when tested with a fork).
  4. Remove the plate from the steamer and scatter the fish with extra spring onion slices. Heat the oils in a small saucepan until just smoking, then pour over the cooked fish.
  5. Garnish with coriander leaves and serve with steamed rice.
  6. Tip: If the fish is too large for your steamer, or you don't have one, wrap the fish in a large sheet of foil - bring the two ends up and fold them over to form a tent, then roll the two short sides up to seal in all the liquid and flavours. Bake at 200°C for 15–20 minutes, or until cooked through.

Serves 4
Preparation: 5 minutes
Cooking: 20 minutes


More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement