1. Peel the ginger and cut into tiny matchsticks. Finely slice the chilli and spring onions.
2. Gently wash the fish, pat dry and arrange skin-side up on a heatproof platter that will fit into your steamer.
3. In a bowl, mix the soy sauce, sesame oil, rice wine and sugar together, and pour over the fish. Scatter the ginger, chilli and half the spring onions on top. Steam the fish for 8-10 minutes, or until the flesh parts easily when pierced with a knife.
4. Transfer the fish to warmed serving plates and strain the juices over the top.
5. Heat the groundnut oil in a small pan until it just starts to smoke, then pour it over the fish. Scatter with the remaining spring onions and the coriander and serve with jasmine rice.
|Coriander Leaf Chopped||3 Tbsp|
|Ground Nut Or Peanut Oil||4 Tbsp|
|Sesame Oil||1 Tbsp|
|Soy Sauce||3 Tbsp|
|Dry Sherry||2 Tbsp|
|Thick Pieces Of Cod||4|
|Chilli (red)||1 Small|
|Piece Of Fresh Ginger||5cm|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas