Chinese Ginger Soy-Steamed Pink Ling
Fresh pink ling fillets are gently steamed on a plate with a fragrant soy-based blend and then topped with a sizzling ginger oil, spring onions, coriander and pistachios.
How long will it take?
What’s the serving size?
What do I need?
- 500 g pink ling fillets
- 1 tsp salt
- 4 tbsp light soy sauce
- 2 tbsp Shaoxing cooking wine
- 2 tsp sugar
- 1 tsp sesame oil
- 4 spring onions (white and pale green parts), cut into a fine julienne
- 4 tbsp vegetable oil
- 5-centimetre piece of ginger, peeled and finely julienned
- 3 tbsp pistachios, chopped
- Handful of coriander leaves
How do I make it?
- Put ling fillets onto a heatproof plate and sprinkle with salt. Set aside.
- Mix soy, wine, sugar, and sesame oil in a small bowl.
- Set up a steamer, big enough to fit the plate, or alternatively use a large frying pan or wok with a rack to place the plate on above the water.
- Bring water to a boil over high heat. Place plate in steamer and spoon soy mixture over ling. Cover with a lid and cook for 10 minutes or until cooked through.
- Remove plate from steamer and sprinkle spring onions over the fish.
- In a saucepan, heat vegetable oil until it is smoking hot. Add ginger and let sizzle for 10 to 15 seconds, then spoon ginger and oil over the fish.
- Garnish with pistachios and coriander leaves and serve immediately.