A yummy light dish that can be enjoyed year round.
Place fish in aluminium pie dish/es and pour water and sherry over the fish then sprinkle with the ginger and spring onions.
Place the dish/es inside the bamboo steamer and position the steamer over a deep wok of boiling water and steam covered for about 6 mins (this can vary on thickness so check after 6 mins).
Then using a spatula carefully remove the fish and place in a shallow dish and pour the juices through a sieve over the fish.
Combine the soy sauce and sesame oil and pour over fish, allow it all to combine.
Heat peanut oil in a small frying pan until moderately hot then pour over the fish.
Sprinkle the coriander over the fish.
Serve with steamed rice.
If you cannot get hold of Breaksea Cod any firm fish fillet is good to use.
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