Steamed Fillet of Irish Hake
with Ginger, Spring Onion & Soy
INGREDIENTS
-
1 medium Fillet of Hake/Seabass/Sole/turbot or halibut.
-
2 scallions
-
Fresh ginger, about 2 tablespoons thinly sliced
-
1 small bunch of coriander
-
2 tablespoons light soy sauce
-
3 tablespoons water
-
2 tablespoons neutral oil
-
Mixed Asian greens. Pak Choi, water cress, choi sum etc.
-
Table Spoon Of Hong Kong Street Sauce
METHOD
-
Slice thin strips 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 or a bowl that fits in the bamboo steamer …
-
And prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine
-
steam the hake with a rule of 1 oz per 1 Minute on full steam.
-
Heat a small saucepan to medium to med 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 right about now…
-
Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling.
-
Pour over the cooked fish with the scallions mix and a drop of Hong Kong Street Sauce
