About this recipe:Steaming is a great technique for cooking fish, giving moist, healthy, delicious results. fresh ginger adds a subtle but distinctive note.
1 tbsp grated fresh root ginger
2 garlic cloves, crushed
1/2 tsp grated lemon zest
1/2 tsp salt
4 white fish fillets, about 150g each
1 tbsp toasted sesame oil
2 tbsp lemon juice
1 tsp cornflour
1 tbsp chopped fresh coriander
3–4 spring onions, shredded
fresh coriander sprigs to garnish
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Method Prep:20min › Cook:10min › Ready in:30min
Combine the ginger, garlic and lemon zest in a small bowl. Lay the fish, skinned side up, on a work surface and sprinkle with salt and the ginger mixture. Fold the fillets in half widthways. Place the folded fish on a heatproof plate or a shallow dish and drizzle over the sesame oil.
Set up a steamer or put a round rack into a wok or deep frying pan. Fill it with water to a level just below the rack (it's important that the water doesn't come into contact with the fish while cooking) and bring to the boil.
Put the plate with the fish on the rack or in the steamer, cover tightly with foil and steam for 10 minutes or until the fish is just cooked. It should look opaque and flake lightly but still remain moist. Using a draining spoon, transfer the fish to a serving dish and cover loosely to keep warm. Reserve the juices left on the plate.
Pour these juices into a small saucepan. Add the lemon juice and 100ml of water. Blend the cornflour with a little water to make a smooth paste, then stir into the pan, bring to the boil, stirring, and cook for 1 minute until the sauce is lightly thickened. Stir in the chopped coriander.
Drizzle the sauce over the fish, scatter with spring onions and garnish with coriander sprigs.
Any white fish fillets can be steamed. You could choose cod, haddock, plaice, hake, hoki or whiting. Supermarkets also often sell frozen white fish fillets, which could include any species, and are good value for money.