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Steamed Fish With Ginger

Published Sunday, 06 March, 2011 by Was A Student

forgive me, for i am asian :D



  • 1 or€“ 2 mackerels ( u can use any type of firm fleshed white fish, I can only afford mackerels :P )
  • 2 inches of peeled ginger (cut in thin strips)
  • 1 stalk of spring onion ( cut in half then cut into long thin strips)
  • Some coriander leaves
  • 2 tablespoons of cooking oil
  • 1 tablespoon of apple juice (substitute for rice wine)
  • Soy sauce:
  • 4 tablespoons of light soy sauce
  • 2 tablespoons of apple juice ( substitute for rice wine)
  • 2 tablespoons of water
  • ¼ teaspoon of sesame oil
  • White pepper powder
  • sugar


#1 Clean the fish properly (remove scales, guts, gills, etc.). Blend the soy sauce mixture in a small bowl and set aside.

#2 Lay the fish on a plate and drizzle 1 tablespoon of apple juice (or rice wine) on top of the fish. Top the fish with half of the ginger strips that you cut.

#3 Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside a small inverted bowl (meant for steaming) inside the wok. Cover your wok tightly and set your kitchen alarm for 10 minutes.

#4 As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

#4 Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with spring onions and coriander leaves and serve the steamed fish immediately with white rice.

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