Chinese Steamed Fish with Ginger and Scallions

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Ingredients

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With a sharp knife, gently make 2 - 3 slanted incisions into the flesh of the fish fillets. Skin side up, about ½cm/ ¼inch deep.

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Lightly season with salt and gently rub fish fillets all over with shaoxing wine. Let it marinate in the fridge for about 10 minutes.

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Drizzle 1 tablespoon of oil all over a plate, sprinkle half the ginger and half of the white parts of spring onions/scallions.

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Place fish on top of the ginger and spring onion bed, skin side up. Drizzle soy sauce over the fish fillets and rub it all over.

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Sprinkle the remaining ginger and white parts of spring onions over the fish fillets. Drizzle a little more oil on top.

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Place into steamer and steam on high heat for 7 minutes or until fish is cooked. Fish is cooked when flesh is white and no longer transparant.

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That's it! Easy, healthy and delicious. The perfect way to cook fresh fish!

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Swipe up to discover more delicious Asian recipes that will get your tastebuds dancing!

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