This is one of my mum's favourite Asian fish dishes, whose success lies in its simplicity.
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
- 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.
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.