Steamed Fish with Young Ginger
Sole fillets topped with a vibrant sauce of fresh ginger, lemon juice, fried garlic, toasted sesame seeds, and soy sauce, steamed in banana leaf or foil packets. A bright, aromatic Asian-style fish dish.
YIELD
8 servingsPREP
5 minCOOK
30 minREADY
40 minYoung ginger has a sharper, more citrusy bite than the mature stuff, and when you pair it with lemon juice, fried garlic, and toasted sesame seeds, the result is a sauce that practically vibrates with flavor.
Spoon it generously over sole fillets, wrap them in banana leaves or foil, and steam for just 20 minutes. The fish stays silky and moist inside its little package while soaking up all that ginger-sesame goodness.
This is clean, bright cooking that lets the freshness of the ingredients do all the talking.
Kitchen Tips
- Mince the ginger as finely as possible so it distributes evenly over the fillets
- Fry the garlic until just light brown, not dark, or it turns bitter
- Toast the sesame seeds in the same pan for extra nutty flavor without dirtying another dish
- Banana leaves add a subtle herbal fragrance to the fish; foil works but misses that layer of flavor
Ingredients
Directions
Combine lemon juice and minced ginger root.
Set aside.
Combine vegetable and sesame oil in frying pan and heat.
Add garlic and sauté until light brown.
Remove garlic from oil and mix into lemon juice and ginger root mixture.
Fry sesame seeds in same pan until golden brown.
Add to ginger mixture.
Blend in soy sauce.
Sprinkle mixture over fish fillets.
Steam in individual banana leaves or aluminium foil pockets for 20 minutes.
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