This dish can actually be made with any type of white fish. I used Halibut myself. You also need a steamer basket for this dish.
Dish for 2 people.
Ingredients:
2 large fillets of white fish (cod, halibut, whiting, perch, anything goes)
2 tsp sesame oil
1/8 tsp salt
1/8 tsp fresh black pepper
A large piece of ginger
Spring onion
A large winter carrot
Sauce:
1 tbs olive oil
2 shallots
3 cloves of garlic
1/2 tsp ginger (I use fresh but powder can also be used)
2 tbs soy sauce
Salt and pepper
Preparation:
Remove the fish from the refrigerator in advance and let it come to temperature.
Boiling water for steaming.
Cut the ginger, carrot and spring onions into fine strips (julienne).
Place the sesame oil with the salt and pepper in a bowl and stir. Rub your fish fillets with this. Place the fillets on a deep plate and cover with cling film. Place a slightly deeper plate, but small enough that steam can still pass through, in the steam basket and place it over a pan of water. Let this steam for about 9 minutes.
While this is steaming, chop the shallots and garlic very finely (can also be done in a food processor) and grate if necessary. the ginger.
Put some oil in a pan and let it heat up. Not hot or your garlic will burn. As soon as the oil is hot, gently fry the shallots and garlic in it. Fry this briefly, then add the ginger and fry briefly. Now add the soy sauce and a little salt and pepper. Let this get hot for a while and then remove it from the heat. Transfer it to a bowl so that it does not boil over.
After steaming for 9 minutes, remove the foil from the fish and pour the soy sauce over the fish. Now the deeper board comes in handy. And place all the vegetables (carrot, ginger and spring onion) over the fish. Spring onion on top. Now quickly put the lid back on the steam basket and let it steam for another 4 to 6 minutes.
Serve with rice.
Enjoy your meal.
