Ingredients

The following ingredients have 4 Servings
  • 4 x 180g blue-eye trevalla, skin on
  • 5cm piece ginger, peeled, cut into thin matchsticks
  • 2 garlic cloves, finely chopped
  • 4 spring onions, thinly sliced
  • 1 cup (250ml) chicken stock
  • ¼ cup (60ml) light soy sauce
  • 1 tbs black vinegar
  • 2 tsp sesame oil
  • Steamed rice, sliced red chillies & steamed gai lan (Chinese broccoli, or other Asian greens) to serve

Instruction

  • Place fish fillets on a plate, skin side down, inside a steamer basket. Scatter with ginger, garlic and half the spring onion. Steam, covered, over a pot of simmering water for 8 minutes or until just cooked.
  • While the fish is cooking, combine chicken stock, soy, vinegar and sesame oil in a saucepan, then place over medium heat. Bring to a simmer and cook for 5 minutes or until reduced.
  • Place fish on a platter. Drizzle over the sauce and sprinkle on remaining spring onions and chilli.
  • Serve with steamed rice and gai lan.