Steamed Fish Garlic Ginger at Scot Michalski blog

Steamed Fish Garlic Ginger. While the fish is cooking, chop up the ginger and shallots (aka scallions / green onions) and heat up a bit of oil in a small saucepan. Scatter the wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a further minute. Meanwhile, put the sesame oil and soy sauce into a small pan and heat briefly. Return the fish to the steamer. Spoon some ginger and garlic paste all over the fish and a few drizzle of sesame oil. Remove the fish from the steamer and pour away about half the cooking liquor. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Place each piece of fish on a separate piece of aluminum foil large enough to wrap around the fish, and brush each piece generously with the sauce, then top it with the scallions (or chives). Sprinkle over the ginger and cover. Not much is required, just 2 tablespoons per. Steam for another 4 to 8 minutes, or until the fish is fully cook. In a small bowl, combine the oil, ginger, garlic, vinegar, soy sauce, and 2 tbsp. When the fish is ready, top with scallions, red chilli, and coriander. Serve immediately with some steamed rice.

Return the fish to the steamer. While the fish is cooking, chop up the ginger and shallots (aka scallions / green onions) and heat up a bit of oil in a small saucepan. Not much is required, just 2 tablespoons per. Scatter the wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a further minute. Spoon some ginger and garlic paste all over the fish and a few drizzle of sesame oil. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Remove the fish from the steamer and pour away about half the cooking liquor. Serve immediately with some steamed rice. Steam for another 4 to 8 minutes, or until the fish is fully cook. Meanwhile, put the sesame oil and soy sauce into a small pan and heat briefly.

steamed fish with ginger, garlic, miso, chilli and spring onion The

Steamed Fish Garlic Ginger Remove the fish from the steamer and pour away about half the cooking liquor. Steam for another 4 to 8 minutes, or until the fish is fully cook. When the fish is ready, top with scallions, red chilli, and coriander. Remove the fish from the steamer and pour away about half the cooking liquor. Return the fish to the steamer. While the fish is cooking, chop up the ginger and shallots (aka scallions / green onions) and heat up a bit of oil in a small saucepan. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Not much is required, just 2 tablespoons per. Place each piece of fish on a separate piece of aluminum foil large enough to wrap around the fish, and brush each piece generously with the sauce, then top it with the scallions (or chives). In a small bowl, combine the oil, ginger, garlic, vinegar, soy sauce, and 2 tbsp. Serve immediately with some steamed rice. Scatter the wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a further minute. Meanwhile, put the sesame oil and soy sauce into a small pan and heat briefly. Spoon some ginger and garlic paste all over the fish and a few drizzle of sesame oil. Sprinkle over the ginger and cover.