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Steamed Rice with Ginger Soy Fish
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
1
Steam fish over boiling water 8-10 min until just cooked.
2
Pile ginger and spring onion on top.
3
Mix soy and sesame oil; pour over fish.
4
Heat neutral oil until smoking; pour over fish — it will sizzle and cook the aromatics.
5
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
44
Protein
1.2g
Fat
3.5g
Carbs
2.4g
Fiber
0.6g
Sodium
612mg
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