Ingredients
Donal's Festival Kitchen celebrates Lunar New Year with Kwanghi Chan. Tune into RTÉ One on Friday, 13 February at 8pm.
Chef Kwanghi Chan was born in Hong Kong and moved to Donegal at the age of 8. A culinary innovator whose work bridges Irish and Asian food cultures, his career spans fine dining - including a role as Head Chef at the Michelin-starred House Restaurant at the Cliff House Hotel in Ardmore - and entrepreneurial ventures like his range of Asian condiments East by Kwanghi Chan. Kwanghi's Dublin food truck, Bites by Kwanghi, serves modern Asian fusion street food from different regions of Asia.
Steamed White Fish with Ginger, Coriander, Spring Onion, Soy
Serves: 1
Time: 20 minutes
- 1 medium fillet of white fish (eg hake/sea-bass/sole/turbot/halibut)
- 2 scallions
- 2 tbsp fresh ginger
- 1 small bunch of coriander
- 2 tbsp light soy sauce
- 2 tsp salt
- 3 tbsp water
- 2 tbsp neutral oil (eg rapeseed)
To serve:
Mixed Asian greens eg Pak Choi, watercress, choi sum, tenderstem broccoli, etc.
Method
- Julienne the scallion and ginger and set aside. Give the coriander a rough chop and set that aside as well.
- Combine the soy sauce, salt, and water into a small bowl and mix well. Set that aside.
- Carefully lay your fish out onto a heatproof plate and prepare your steamer. You can either use a bamboo steamer or a wok or a large saucepan and a small round metal elevated rack you can put the plate on (eg an empty tuna can with the top and bottom removed).
- Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack.
- Add half of the julienned spring onion and ginger directly on top of the fish.
- Cover with a lid and steam for about 8 minutes (about 1 oz per 1 minute of steam).
- While your fish is cooking, stir-fry the greens in oil in a hot wok, until just wilted (about 3-4mins). Add the coriander at the last minute so it doesn't wilt too much.
- Heat a small saucepan to medium to high heat and add 2 tbsp of rapeseed oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be sizzling. Add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds.
- You can check your fish for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done! Turn off the heat.
- Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the greens onto a nice serving plate and sit the fish on top.
- Take your soy and oil mixture off the heat and spoon the entire mixture over the fish.
- Serve immediately and enjoy!
