Steamed Fish with Spring onions and Ginger

Ingredients for Steamed Fish with Spring onions and Ginger

• 2 whole fish (about 900g each, such as black sea bass or wild salmon), scaled, gutted, and scored

• 80g sliced spring onions (green part only)

• 2 tablespoons fresh julienned ginger

• 120ml soy sauce

• 60ml peanut oil

• 1 teaspoon sesame oil

• 1/2 teaspoons sugar

How to make Steamed Fish with Spring onions and Ginger

Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.