Steamed fish fillet with ginger and rice-wine
This is a very simple and quick dish that produces very flavourful results. It's just a fish fillet, ginger and rice-wine. The fish doesn't end up tasting particularly of ginger or rice wine. They mainly serve to just enhance the fish's flavour.
Ingredients
- Fillet of white fish (of whatever sort you'd like), 1
- Oil. Preferably one with a fairly neutral flavour, so not olive oil
- Fresh ginger, ~1 inch piece
- Chinese rice wine
There's two parts to making this dish, which can be done in parallel: steaming the fish, and making the sauce.
Steam fish.
Steam the fish on a high temperature for about 4-5 mins, depending on thickness of the fillet.
Make sauce.
Thinly slice the ginger, then cut those slices into matchsticks. On a medium-low heat, fry the ginger in oil till crisp.
Add a few tablespoons of rice wine to the ginger.
Gently simmer the fish in the ginger and rice-wine for a couple of minutes. You can spoon a bit of liquid over the top of the fish to help get the flavour into it.
