Home/Recipes/Steamed white fish fillets with ginger and soy sauce

Steamed white fish fillets with ginger and soy sauce

Fish steamed in a foil parcel stays moist and soaks up a sticky ginger and soy sauce. Finish with crunchy bean sprouts, spring onions and fresh herbs.

Category: Mains
Prep: 15 min
Bake: 10-15 min
Serves: 4

Glazed white fish fillets on an oval white plate topped with a fresh salad of fennel, peppers, bean sprouts and coriander, with a lime wedge

Ingredients

4 x 150 gfirm white fish fillets
To tastemilled black pepper
1fennel bulb, thinly sliced
As neededred pepper, sliced
As neededyellow pepper, sliced
5 mlStaffords Garlic Paste (for the ginger and soy sauce)
10 mlStaffords Ginger Paste (for the ginger and soy sauce)
30 mlrice wine vinegar (for the ginger and soy sauce)
60 mlStaffords Thick Soy Sauce (for the ginger and soy sauce)
To servespring onions, thinly sliced
To servebean sprouts
To servefresh coriander and/or mint leaves
To servelime wedges

Made with Staffords

Garlic Paste140g

Ginger Paste140g

Thick Soya Sauce250ml

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Find the Staffords products for this recipe online.

Method

Whisk the garlic paste, ginger paste, rice wine vinegar and soy sauce together in a small bowl.
Heat the oven to 190°C. Arrange the fish fillets on a sheet of foil and season with black pepper.
Baste the fish with all of the ginger and soy sauce and top with the fennel and peppers.
Wrap the foil into a parcel to fully enclose the fish so it steams. Bake for 10-15 minutes, depending on the thickness of the fish.
Carefully open the parcels and transfer the fish to a serving plate. Top with spring onions, bean sprouts and fresh coriander and/or mint leaves.
Serve at once with lime wedges and jasmine rice, if you like.