serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • Hong Kong Gourmet With Justine Schofield • Travel • 30m
G
episode • Hong Kong Gourmet With Justine Schofield • Travel • 30m
G
Ingredients
- 1 bunch spinach, blanched
- 4 x 180 g fillets white fish of your choice
- 1 tbsp Shaoxing wine
- Spring onions and coriander, to garnish
- Steamed jasmine rice, to serve
Sauce
- 2 tbsp spring onions, white and light green parts only, finely chopped
- 1 tsp chilli flakes
- 4 cloves garlic, minced
- 3 cm piece ginger, minced
- 1 tsp white sesame seeds
- ¼ cup peanut oil
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp caster sugar
- Pinch of white pepper
- ½ tsp chicken stock powder (optional)
Instructions
- For the sauce, place spring onion, chilli, garlic, ginger and white sesame seeds into a bowl. Heat oil in a small pot until almost smoking and then carefully pour over the ingredients. Add oyster sauce, soy, sugar, pepper and stock powder if using. Stir well to combine and place to one side.
- Arrange fish fillets onto a plate that fits into a bamboo steamer and drizzle with pinch of Shaoxing wine. Place the plate into bamboo steamer that is sitting on a wok of boiling water and steam for 3-5 minutes or until the fish is just cooked.
- Serve fish with a generous drizzle of sauce, garnish with herbs and serve with rice on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 5
