Steamed Fish with Ginger & Spring Onion

Name: Steamed Fish with Ginger & Spring Onion
Cuisine: New Zealand
Ingredients: 800 g Firm white fish fillets (e.g. snapper, gurnard); 4 cm piece Fresh ginger (thinly sliced); 6 Spring onions (thinly sliced); 3 tbsp Soy sauce; 2 tbsp Sesame oil; 2 tbsp Vegetable oil

A recipe from New Zealand.

🇳🇿 New ZealandsteamedfishgingersimplehighProteinhealthyfewIngredientsclassicheartHealthybeginnerFriendly

Nutrition (per serving)

320Calories

38 gProtein

8 gCarbs

16 gFat

4 gSugar

700 mgSalt

Ingredients

800 g Firm white fish fillets (e.g. snapper, gurnard)
4 cm piece Fresh ginger (thinly sliced)
6 Spring onions (thinly sliced)
3 tbsp Soy sauce
2 tbsp Sesame oil
2 tbsp Vegetable oil

Method

Place fish on a heatproof plate that fits your steamer. Scatter half the ginger and spring onions over fish. Drizzle with 2 tbsp soy sauce.
Set up steamer with boiling water. Steam fish 8–12 min (depending on thickness) until just cooked and opaque.
Heat sesame and vegetable oils in small pan until smoking. Pour hot oil over fish to sizzle the toppings.
Scatter with remaining spring onions and ginger. Serve immediately – classic NZ-style steamed fish with ginger and spring onion.