Ingredients

Method

• 800 g angelfish
• salt, to taste
• 1⁄2 cup Woolworths Asian tamari sauce
• 3 T rice vinegar
• 75 g red salad onions, cut into strips
• For the garlic-and-ginger oil:
• 3⁄4 cup canola oil
• 6 garlic cloves, finely sliced
• 1 x 10 cm ginger piece, peeled and cut into strips
• 2 x 250 g sachets Woolworths fully cooked coconut jasmine rice
• 200 g Woolworths baby pak choi, blanched

Method

Ingredients

1. Using a sharp knife, score the skin of the fish, 3 times on each side, just cutting into the flesh but not too deep. Season lightly with salt, then place on a plate.

2. Place a steamer over a saucepan of boiling water, place the plate into the steamer and steam the fish for 20 minutes, or until completely cooked through. This will depend on the size of the fish. While the fish is steaming, combine the tamari and rice vinegar and set aside.

3. To make the garlic-and-ginger oil, heat the canola oil in a saucepan over a medium heat. Fry the garlic for 1–11⁄2 minutes in batches until crisp. Drain on kitchen paper. Do the same with the ginger. Set aside the aromatic oil.

4. When the fish is cooked, drain off any excess water on the plate and carefully transfer the fish to a serving platter. Top with the salad onions.

5. Heat the aromatic oil over high heat until just smoking. Pour the hot oil over the salad onions so they sizzle – you don’t have to use all the oil. Pour over the tamari mixture and top with the crispy garlic and ginger. Heat the rice according to package instructions and serve with the fish and pak choi.

Find more fish recipes here.  

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa