Chilli Ginger Steamed Fish

Fish
Mains

Easy Level:

Cook Time:

Servings:

2

A lot of times, simple cooking is the best, Fresh sea bass or any white fish steamed with a soy based chilli ginger sauce which gives it an extra kick to the taste. This dish can be done under 20 minutes with little to no fuss, give the recipe a try and let us know if you like it!
#themeatmensg #simple #delicious #steamfish #chilligingersauce
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Ingredients

Adjust Servings
US / Metric
0.00
Medium
Medium
sea bass (about 750g)
0.00
Medium
Medium
sea bass (about 750g)
0.00
dried
dried
mushroom (soaked and sliced)
0.00
dried
dried
mushroom (soaked and sliced)
0.00
g
g
ginger (minced)
0.00
g
g
ginger (minced)
0.00
stalks
stalks
coriander stems (minced)
0.00
stalks
stalks
coriander stems (minced)
0.00
chillies
chillies
(minced)
0.00
chillies
chillies
(minced)
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
Coriander leaves for garnish
Coriander leaves for garnish

Steps

1

Rehydrate dried mushroom with boiling and cut into slices.
Rehydrate dried mushroom with boiling and cut into slices.
Mark as completed

2

Layout sliced mushrooms on a steaming dish,
Layout sliced mushrooms on a steaming dish,
Mark as completed

3

Rinse and pat dry fish. Score both sides of the fish.
Rinse and pat dry fish. Score both sides of the fish.
Mark as completed

4

Lay fish on top of mushrooms.
Lay fish on top of mushrooms.
Mark as completed

5

Mix minced ginger, chillies and coriander stems, light soy sauce, sesame oil and Hua Tiao wine in a bowl. Spoon mixture over fish.
Mix minced ginger, chillies and coriander stems, light soy sauce, sesame oil and Hua Tiao wine in a bowl. Spoon mixture over fish.
Mark as completed

6

Steam for about 10 - 12 minutes.
Steam for about 10 - 12 minutes.
Mark as completed

7

Garnish with Coriander leaves.
Garnish with Coriander leaves.
Mark as completed

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