This is one of my mum's favourite Asian fish dishes, whose success lies in its simplicity.
Ingredients
SERVES: 4
HANDS-ON TIME: 10 minutes
COOK TIME: 7–10 minutes
EQUIPMENT: frying pan with lid
- 2 bunches of spring onions, 2 julienned and the rest cut into 5cm pieces
- 4 x 175g cod fillets (or use any other white fish)
- 2cm piece of fresh ginger, julienned or cut into matchsticks
- 2 x 250g packets of ready- cooked basmati rice
- Small bunch of fresh coriander, leaves picked
- Black and white sesame seeds, to garnish
- Core ingredients
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar Sea salt and white pepper
Method
- Put the julienne spring onions into a bowl of iced water to curl them and set aside.
- Season the fish with salt and white pepper. Place a frying pan over a medium heat and add the soy sauce, rice vinegar, ginger julienne and spring onion pieces. Nestle the fish into the pan, bring to a simmer, cover with a lid and steam for 5–6 minutes until the fish is just cooked.
- While the fish cooks heat the rice according to the packet instructions.
- Serve the fish on a bed of rice with the sauce spooned over. Scatter with the crisp, curly spring onions, coriander leaves and sesame seeds.
Cook's Notes:
This is one of my mum’s favourite Asian fish dishes, whose success lies in its simplicity.
If you are foregoing the ready-cooked (microwaveable) rice, simply cook 1 cup of rice in 2 cups of boiling water until tender.
If you don’t fancy curling the spring onions in iced water then skip this step and instead slice them thinly on the diagonal.
