Steamed Fish with Ginger and Chives
Chive, pronounced as sigh-ve, is a staple in Trinbagonian kitchens and the secret behind our islands’ signature green seasoning. Getting your hands on a fresh bunch straight from the hills of Paramin is a true blessing, but the bundles from your local farmer’s market will work, too. Switch up your dinner routine by steaming this Asian-inspired meal.
Pouring scaling oil over the fish just before serving releases the flavours and fragrances of chives and ginger into the flesh of the fish. The steamed ginger fish pairs well with rice and stir-fried pak-choi, or a salad of mixed leaves.
STEAMED FISH WITH GINGER, SPRING ONION AND SOY
Yields: 1 Serving
Total Time: 30 mins
INGREDIENTS
- 1 lb grouper (or any other kind of white fish), cleaned and filleted
- 2 tbsp sesame oil (roasted or regular)
- 1 inch knob ginger, julienned
- ½ tsp ground white pepper
- 3 tbsp chives, minced
- 3 tbsp oil
- 2 tbsp soy sauce
DIRECTIONS
- Rinse the fish with cold water and pat dry with paper towel.
- Season the fish with sesame oil, ginger, white pepper powder, and place on a heat-proof plate. Put some more ginger on top.
- Fill a wok (or stir-fry pan) with water and bring to a boil. Use a metal clamp to place the plate over the wok, but make sure that the water doesn’t touch the bottom of the plate.
- Cook for 15 to 20 minutes. Test with the tip of a knife; if the fish flakes easily, then it’s ready.
- In the meantime, heat the oil in a small frying pan over high heat until it’s hot but not smoking.
- As soon as the fish is ready, transfer it to a serving dish. Sprinkle chives over the fish and very carefully pour the hot oil on top. Let it crackle and sizzle.
- Drizzle the soy sauce onto the sides of the plate to complete the dish.
- Serve immediately.
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