Steamed Fillet of Irish Hake

with Ginger, Spring Onion & Soy


  • 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


  1. Slice thin strips the scallion and ginger and set aside. Give the Coriander a rough chop and set that aside as well.

  2. Combine the soy sauce, salt, and water into a small bowl and mix well. Set that aside.

  3. Carefully lay your fish out onto a heatproof plate or a bowl that fits in the bamboo steamer …

  4. 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

  5. steam the hake with a rule of 1 oz per 1 Minute on full steam.

  6. 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.

  7. Then add the rest of the scallions. The mixture should be sizzling right about now…

  8. Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling.

  9. Pour over the cooked fish with the scallions mix and a drop of Hong Kong Street Sauce