Steamed Fish with Ginger & Oyster
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Steamed Fish with Ginger & Oyster
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
4 Piece of Snapper or other white fish
1 spring onion, sliced thinly
1 thumb sized piece of ginger, julienne
2 tbs Ayam sesame oil
1 thumb sized piece of ginger, grated
2 garlic cloves, grated
1/2 cup Ayam oyster sauce
½ cup chicken stock
1 tbs Ayam light soy sauce
1 tbs Ayam sesame oil
1 tbs brown sugar
1tsp corn flour combined with warm water to make slurry
Method
Heat a wok or pot with boiling water.
In a steamer basket lay a sheet of baking paper. Place the fish intp the basket then sprinkle over the spring onion, ginger and sesame oil.
Place over the wok and steam for 8-10 minutes until the fish is cooked.
In a saucepan combine the ginger, garlic, oyster sauce, chicken stock, soy, sesame and brown sugar, place over a medium high heat and bring to the boil then reduce to a simmer and cook until the sauce reduces. When the sauce has reduce add in the corn starch slurry, mix to thicken the sauce, taste and season to your liking.
Serve the fish with the sauce spooned over the top and a side of rice.
