Steamed Rice with Ginger Soy Fish

Name: Steamed Rice with Ginger Soy Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 white fish fillets (snapper or barramundi); 3 inch ginger, julienned; 4 spring onions, shredded; 3 tbsp soy sauce; 1 tbsp sesame oil; ¼ cup neutral oil; steamed rice to serve; fresh cilantro to serve

Silky steamed white fish with julienned ginger, spring onions and hot soy oil poured over. Heating the oil until it's properly smoking before pouring it over the raw ginger and spring onion cooks them instantly and releases their fragrance.

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

comfort

Ingredients

4white fish fillets (snapper or barramundi)

3 inchginger, julienned

4spring onions, shredded

3 tbspsoy sauce

1 tbspsesame oil

¼ cupneutral oil

steamed riceto serve

fresh cilantroto serve

Instructions

Steam fish over boiling water 8-10 min until just cooked.

Pile ginger and spring onion on top.

Mix soy and sesame oil; pour over fish.

Heat neutral oil until smoking; pour over fish — it will sizzle and cook the aromatics.

Serve with steamed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

1.2g

Fat

3.5g

Carbs

2.4g

Fiber

0.6g

Sodium

612mg

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