Steamed Soy & Ginger Fish - Marion's Kitchen

Don't be put off by steaming an Asian-style fish at home. I'm going to show you all the tips and tricks for making this super delish dish. I know not all of you are going to have one of these big giant Chinese bamboo steamers. If you do, that's great. You can use it for this dish. If not, a little later on, I'm going to show you how you can make your own steamer set up just with regular kitchen equipment. First up, we're going to start at the end. I'm going to prepare a little bit of a garnish first of all. I'm going to start with some spring onion. Take your spring onions and just cut them in half first of all. Then grab a hold of the white end. Just try and slice through lengthways without getting any of your fingers. Just slice everything into fairly fine strips. You'll see why we want everything so fine in a minute. Because it's going to help with the shape of our finished spring onions. We're going to make curly spring onions. That's what we're doing. With the greens, it's a little easier. Just bunch them up and just slice. Now just throw these into a bowl of some cold water. We'll come back and see how pretty these are at the end. In the meantime, let's deal with our fish. I'm using some beautiful sea bass fillets today. Any kind of white fish fillet is fine. Actually, I've done this with salmon as well. It works well. This is a great one to use for any kind of fish really. I want to flavour it with some ginger. The best way to peel your ginger is just with a teaspoon. I want some really nice fine shards of ginger. The way we do that is slice this way first. Then lengthways into beautiful thin strips. I love the smell of ginger. It's so comforting and beautiful and aromatic. Yum! Lay these strips of ginger out on top of your fish. I go hard on the ginger because I like it. But totally up to you how much you'd like to use. Now we need a sauce. Really simple, a little bit of soy sauce and some lime. I like to push down a bit of my lime on the chopping board just to release all the juices inside. Squeeze that in with the soy sauce. A little mix. Then that gets poured over the top of our fish and ginger. Let's talk about the steaming setup. I'm just going to use any old wide, quite deep pan. Make sure you've got a tight-fitting lid that will go on top of that. What we need to do is make ourselves a little trivet. Take some foil. Bunch or fold it up into a long piece. Now just roll it round until you've got a nice round circle. This is going to keep the bottom of the plate up from the bottom of the pan. Pop that into your pan. Your plate. I should have mentioned earlier, you should make sure that your plate is smaller than your pan, obviously. Then that sits quite nicely and firmly on top of our foil. Just push that down, make sure. Now we want to fill the pan up with some water. You want it to come almost to the bottom of the plate. You need a steady hand. Don't be pouring water all over your fish. Turn the heat on, up high first of all. I just want to wait until I can start to see a little bit of steam coming up from the water before I put the lid on. I can see the little tendrils of steam coming up from that water. I'm going to put the lid on. These fish fillets are around about 200 grams or about 7 ounces. I find with that size fillet, it's usually around 10 to 12 minutes steaming time. If you've got thicker fillets or you're using salmon, you might need to keep them in there a little longer. It's been about 10 minutes. Before my fish is finished cooking, I'm going to heat up a little bit of oil. This is another key tip to getting this restaurant-style version at home. What we want to do is add a little bit of vegetable oil and some sesame oil into a saucepan. It should be pretty quick to heat up because it's only a little bit of oil. As soon as I can see those little bubbles forming when I pop a wooden spoon into the oil, that's when I know it's ready. I'll just keep it warm on the stove top, but I'll turn the heat off because I don't want to overheat the oil. Let's have a look at our fish. The smell of that ginger and the soy sauce. So good. Ultimate comfort food right here. Use a tea towel because you don't want to burn your little fingers. Carefully lift that plate out and over onto a cutting board or something because the plate is hot. You don't want to burn your bench top. Check out our amazing spring onions that have turned all curly and lovely and pretty. Put a whole bunch of those on top of each fillet. I love that there's so much sauce in this dish because I like to serve this with some steamed rice. I pour that sauce all over my rice. The perfect bowl for me. Now for the magical sizzle. That will take out some of the harshness of the onion and add a beautiful sesame oil fragrance as well. Just because you know me and I love a little bit of extra spice, I'm going to throw on a few slices of chilli there as well. There you have it guys. Easy, you can make it at home with no special equipment. Plus, you can still make it as epic as a restaurant. Trust me, you guys are going to love this one.