Steamed ginger and spring onion fish with rice

Name: Steamed ginger and spring onion fish with rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Jasmine rice; 600 g Cod fillets, 4 thick pieces; 30 g Fresh ginger, cut into fine matchsticks; 6 Spring onions, cut into fine strips; 30 ml Soy sauce; 5 g Caster sugar; 10 ml Sesame oil; 30 ml Vegetable oil; 300 g Pak choi, halved; 0.1 Garlic, sliced

A Cantonese home-cooking classic: tender steamed fish finished with sizzling hot oil poured over ginger and spring onions. Clean, fragrant and very quick.

Ingredients

300 g Jasmine rice
600 g Cod fillets, 4 thick pieces
30 g Fresh ginger, cut into fine matchsticks
6 Spring onions, cut into fine strips
30 ml Soy sauce
5 g Caster sugar
10 ml Sesame oil
30 ml Vegetable oil
300 g Pak choi, halved
0.1 Garlic, sliced

Method

Rinse the rice and cook it with 450ml water in a covered pan on the lowest heat until the water has gone.
Lay the fish on a heatproof plate, scatter with half the ginger and steam over a pan of simmering water (or in a covered wok on a rack) until it just flakes.
Warm the soy sauce, sugar, sesame oil and 2 tablespoons of water together in a small pan.
Stir-fry the pak choi and garlic in a splash of the oil until just wilted.
Pour off any liquid from the fish plate, spoon over the sauce and top with the rest of the ginger and the spring onions. Heat the remaining oil until shimmering and carefully pour it over so it sizzles. Serve with the rice and greens.