Ingredients
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200g Rooibos with cinnamon, turmeric, ginger & nutmeg tea
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4-5 spring onions cut into lengths
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100g ginger finely sliced
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4 X 200g firm white fish fillets (use Barramundi, Snapper, or Blue Eye)
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Ginger & Spring Onion Sauce
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3 tbs soy sauce
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125ml fish sauce
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½ cup water
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4 spring onions chopped
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1 tsp grated ginger
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1 tsp grated garlic
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2 tsp sugar
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1 red chilli chopped
Directions
This is a perfect healthy & quick dinner or lunch dish without much effort. If you are looking to add lots of flavours to your steamed fish, this dish will give you complex flavours without heavy sauces.
I have served my steamed fish with ginger and spring onion sauce, coconut rice and charred broccolini.
Directions
- Use a double steamer, add baking paper or parchment paper on both steamers. Make holes in the parchment/baking paper for the steamer that will be used for placing the fish.
- Arrange the tea, ginger and spring onion in the bottom basket and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 10 minutes. At this stage you can smell the flavours from the tea.
- Lay the fish fillets in a single layer in the top basket and cover with the lid. Steam the fish fillets for 5-10 minutes. Insert a skewer and check the fillets, if there is no resistance, then remove from the steamer.
- To make the ginger and spring onion sauce, add all the ingredients together and cook for 5 minutes on low heat.
- Drizzle the sauce over the fish and serve with coconut rice and charred broccoli or with your favourite sides.
