This is really quite embarrassing. I don’t have a wok. I cook on a daily basis but yet I don’t even have a pan that is big enough for me to steam fish or vegetable or anything that requires steaming on a stove top. So instead I’ve been steaming my Steamed Fish with Ginger and Spring Onion in the oven. Here is the recipe and how I do it.
Ingredients:
1 fish, I usually use pomfret or sea bass
2 knobs of 1 inch fresh ginger, peeled and julienned
2 spring onions, julienned
2.5 tablespoon soy sauce
2 tablespoon water
1 tablespoon sesame oil
4 sprigs of coriander
Some broccoli florets (optional)
Instructions:
- Rinse fish, and place it on an oven safe dish big enough to accommodate the fish and hold the sauce.
- Stuff some ginger and spring onions into the cavity of the fish. Spread the remaining ginger and spring onions under and on top of the fish.
- Arrange broccoli florets around the fish, if using.
- Drizzle soy sauce, sesame oil and water onto the fish and broccoli.
- Cover dish with a piece of aluminium foil, tucking in the side to prevent moisture from escaping.
- Put dish into the oven, and let it ‘steam’ for 20 minutes at 230 degrees Celcius.
- Once cooked, remove aluminum foil and garnish fish with coriander.
Voila! Steamed fish in the oven.
