Chinese style steamed fish

There is no doubt fish is a lean protein, super healthy and is recommended to be consumed at least once a week. Usually, in Chinese restaurants, this method of steaming calls for a whole seabass or snapper to be cooked (read notes), but using fillets is more convenient and faster. The dish Is very light, vibrant and full of flavour. The secret lays in the balance of the sauce and the freshness of the fish.

This recipe is suitable for diabetic and genuinely healthy, easy and quick. For more quick recipes, click here.

How to choose fish:

I have been asked times and times over and over again how to choose fish. I am thrilled to share with you below the most important signs to look for when picking a fish to ensure maximum freshness.

1. Look for fish that has shiny skin and firm scales.

2. The flesh should be firm and bounce back when pressed with the finger.

3. The eyes should be clear and not cloudy.

4. There should not be a strong fishy smell and no slime on the body.

5. The gills should be dry, slime free and bright red or pink in colour.

I always recommend that you buy fish from a fishmonger or a renowned supermarket, as you can guarantee the fish station is replenished with fresh fish constantly.

Servings: 2

Preparation Time: 10 minutes

Start to finish: 17 minutes

Steaming: 7 minutes

Ingredients:

2 skinless halibut fish fillets 250 grams each (read notes)

4 cm piece of ginger root

6 green onions

1 long red chilli

Fresh coriander leaves

2 cloves garlic

150 grams Chinese cabbage

2 tablespoons canola oil

For the sauce

2 teaspoons sugar

6 tablespoons soy sauce

4 tablespoons rice wine (read notes)

2 tablespoons mirin

1 teaspoon sesame oil

Method:

· Place all the ingredients for the sauce in a jar and shake until the sugar has dissolved.

· Peel and cut the ginger, red chilli and green onions into match sticks 4cm in length and put aside.

· Thinly slice the garlic and put aside. Wash the coriander and pat dry the coriander leaves.

· Place fillets on a plate. If you have a steamer, steam for 5 to 7 minutes depending on the thickness of the fillet. If less than 4 cm then reduces the steaming time.

· If you don’t have a steamer simply place a ramekin dish upside down in the base of a pot or wok and fill with water to cover the ramekin halfway. Place the plate over the ramekin and bring the water to boil. Cover with a lid and set 7 minutes depending on thickness. ( see notes)

· Steam or boil the cabbage until cooked but still crispy and leave aside.

· When the fish is ready, remove from the steamer and discard the liquid. Place on the serving plate and surround it with the steamed cabbage and top them with shredded green onion, the coriander and the red chilli.

· Heat the canola oil in a frying pan and sauté the garlic, ginger and some of the chillies, when golden spoon it over the fish fillets.

· Shake the jar with the sauce and spoon some over the fish. Serve as is or with steamed rice.

Notes:

· Any white fish fillet will suffice.

· If steaming whole fish, make sure it is no more than 1 kilo in weight. Clean, pat dry and score the skin before cooking. Steam for about 10 minutes or until the flesh is opaque and flaky.

· If the fish thickness is less than 3 Cm, then reduce steaming to 4 or 5 minutes.

· Sake and mirin are alcoholic. You can substitute them by using white grape juice instead of both at same quantities.

Per Serving: 667 Calories; 26g Fat (35.5% calories from fat); 59g Protein; 46g Carbohydrate; 10g Dietary Fiber; 129mg Cholesterol; 3956mg Sodium.