USU KITCHEN: HOW TO COOK GINGER FISH


STEAMED VERSION (ABERCROMBIE STYLE)

Ingredients

1 fillet of basa approx. 300 - 500g, sliced into 5cm pieces 
1/3 cup light soy sauce
1 cup water
1/2 tsp rice wine vinegar
1 tbsp sugar
1 stalk shallot, finely sliced
30g ginger, finely sliced
2 tbsp oil

Method

1. Mix soy sauce, water, vinegar and sugar until it dissolves.
2. Place fish onto steaming dish with ginger on fish. Steam for approximately 12 minutes and drain off any excess liquid.
3. Put shallots on top of fish.
4. Bring soy mixture to the boil and pour over the fish.
5. Heat oil in pan until hot, gently pour over shallots.
 

POACHED VERSION

Ingredients

1 fillet of basa approx. 300 - 500g, sliced into 5cm pieces
1/3 cup light soy sauce
1 cup water
1/2 tsp rice wine vinegar
1 tbsp sugar
1 stalk shallot, finely sliced
30g ginger, finely sliced 
1 tbsp oil

Method

1. Mix soy sauce, water, vinegar and sugar until sugar dissolves.
2. Cook fish in boiling water. Drain and put onto serving dish.
3. Fry ginger and shallots in oil.
4. Add soy sauce mixture to ginger and shallots. Bring to the boil. 
5. Pour sauce over fish.



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