Ingredients

Method

• 20 g fresh ginger
• 1 whole white fish (e.g. silverfish, hake or kingklip), scored
• 1 spring onion
• 2 T light soya sauce
• 1 T water
• 1 t sugar
• 1 T oyster sauce
• 5 T vegetable oil

Method

Ingredients

1 Remove the skin from the ginger using a vegetable peeler or spoon, then slice thinly into strips.

2 Place the fish into a bowl and then into a steamer. If you do not have a steamer, use a wok and steamer stand. Cover the fish with the sliced ginger, then steam for 15 minutes. While the fish is cooking, slice the spring onions diagonally, then set aside.

3 Place the soya sauce, water, sugar and oyster sauce in a saucepan. Stir and boil for 30 seconds.

4 Heat the vegetable oil in a separate pan. Dip the handle of a wooden spoon into the oil to see whether it’s hot enough – if bubbles form around the handle it’s ready.

5 Remove the fish from the steamer and discard the liquid. Add the spring onions to the fish, then drizzle the hot oil over the ginger and spring onion. Pour over the sauce and serve immediately.

Find more fish recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones