Sizzling Ginger Steamed Fish

Ingredients

• Fish Fillets:
  • 2 skinless white fish fillets (approx. 180g/6 oz each, ~1.5 cm/⅔” thick) (Note 1)
  • 1 teaspoon cooking sake (Note 2)
  • Small pinch of salt
  • Small pinch of white pepper (black pepper can be substituted)
• Toppings (divide between both fillets):
  • ½ cup green onions (green parts only), finely sliced on the diagonal (Note 3)
  • 2 tablespoons ginger, finely julienned (Note 3)
  • 1 tablespoon large red chili, deseeded and finely julienned on the diagonal (optional) (Note 4)
• Sauce (divide between both fillets):
  • 2 teaspoons light soy sauce (or all-purpose soy sauce) (Note 5)
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons peanut oil (or vegetable, canola, or grapeseed oil)

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Instructions

1. Preheat the Oven:
   • Set your oven to 200°C (400°F), or 180°C (350°F) if using a fan-assisted oven.
2. Prepare the Foil Parcels:
   • Cut two pieces of aluminum foil, each about 25 cm (10 inches) long.
   • Place a slightly smaller piece of parchment or baking paper on top of each foil piece.
   • Lay one fish fillet onto the center of each parchment paper.
3. Season the Fish:
   • Lightly sprinkle both sides of each fillet with a small pinch of salt and pepper.
   • Drizzle ½ teaspoon of cooking sake over the top of each fillet.
4. Wrap the Fish:
   • Fold the parchment paper around the fish to create a sealed parcel.
   • Wrap the aluminum foil around the parchment parcel, sealing it tightly to prevent steam from escaping.
5. Bake:
   • Place the foil parcels on a baking tray.
   • Bake for about 12 minutes, or until the internal temperature of the fish reaches 55°C (130°F).
   • To check, insert a thermometer through the foil or carefully open a parcel to see if the fish flakes easily.
6. Rest the Fish:
   • Remove the parcels from the oven and let them rest for 3 minutes.
   • While resting, heat the peanut oil in a small saucepan over medium heat until hot but not smoking.
7. Prepare for Serving:
   • Transfer each parcel to a serving plate.
   • Open the parcels carefully and fold down the sides of the foil and parchment to form a shallow bowl that will catch the sauce.
8. Add Toppings and Sauce:
   • Evenly distribute the green onions, ginger, and chili over each fish fillet.
   • Drizzle each with 1 teaspoon of light soy sauce and 1 teaspoon of toasted sesame oil.
9. Sizzle with Hot Oil:
   • Carefully pour the hot peanut oil over the toppings on each fillet.
   • The hot oil will cause the ginger and green onions to sizzle dramatically, releasing their aromatic flavors.
10. Serve Immediately:
    • Enjoy the fish straight from the parcel.
    • Be sure to scoop up the sauce and toppings with each bite for maximum flavor.

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Notes

1. Fish Selection: Opt for white fish varieties suitable for steaming, such as cod, snapper, or barramundi.
2. Cooking Sake Substitute: If you don’t have cooking sake, you can use mirin, Chinese cooking wine, or dry sherry.
3. Preparing Aromatics: Finely slicing the green onions and ginger allows them to cook slightly when the hot oil is added, enhancing their flavor.
4. Chili Usage: The red chili adds a touch of heat and a pop of color but is optional based on your preference.
5. Soy Sauce Type: Light soy sauce is less intense than dark soy sauce. If using all-purpose soy sauce, adjust the quantity to taste.

Nutrition

Calories: 343cal | Carbohydrates: 4g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 568mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg