Steamed Fillet of Irish Hake
with Ginger, Spring Onion & Soy
INGREDIENTS
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1 medium Fillet of Hake/Seabass/Sole/turbot or halibut.
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2 scallions
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Fresh ginger, about 2 tablespoons thinly sliced
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1 small bunch of coriander
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2 tablespoons light soy sauce
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3 tablespoons water
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2 tablespoons neutral oil
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Mixed Asian greens. Pak Choi, water cress, choi sum etc.
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Table Spoon Of Hong Kong Street Sauce
METHOD
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Slice thin strips the scallion and ginger and set aside. Give the Coriander a rough chop and set that aside as well.
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Combine the soy sauce, salt, and water into a small bowl and mix well. Set that aside.
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Carefully lay your fish out onto a heatproof plate or a bowl that fits in the bamboo steamer …
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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
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steam the hake with a rule of 1 oz per 1 Minute on full steam.
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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.
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Then add the rest of the scallions. The mixture should be sizzling right about now…
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Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling.
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Pour over the cooked fish with the scallions mix and a drop of Hong Kong Street Sauce