Chinese food has something of a bad rep in the UK, greasy Friday night takeaways being most people’s only experience of it. This is something completely different – a fresh, healthy and exciting recipe that is only distantly related to sweet & sour and chicken chow mein. The original recipe for the fish is a Ken Hom recipe, again something we found on the BBC food website! We’re putting our own twist on it by serving it with a big dollop of stir-fried veg with some cracking flavours.
For 2 people, you’ll need:
- 2 fillets of white fish
- 1/2 tsp sea salt
- Small thumb-sized chunk of fresh ginger, chopped into thin strips
- 1 pak choi & other mixed veg (we used another pak choi, cabbage, 1/2 courgette, 1 green pepper, 200 g babycorn & mangetout)
- 1 clove garlic
- 1 tbsp vegetable oil
- 150 g white rice
- 1/2 tbsp oyster sauce
- 1 tsp fish sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 spring onions, finely sliced
- 1/2 tbsp groundnut oil
- 1 tbsp sesame oil (different from Ken’s recipe – we love the flavour but it’s strong!)
Start by putting two pans of water on to boil – one for the rice and one to put the steamer on. While these are coming to the boil, prepare the fish; dry it off with some kitchen paper, rub it with the sea salt and arrange it in the steamer, on top of a few leaves of pak choi, and sprinkle over the ginger. Don’t worry if the fillets overlap – ours was packed in there pretty tight.
Once the water boiling, put the rice in one pan and a couple of minutes later put the steamer on the other one – we found that the fish took about 10 minutes to cook, though this can vary depending on how densely packed it is in the steamer and how tight the steamer fits on the pan! When it’s done it should be opaque and flaky, but still lovely and moist.
While that’s all cooking, chop up the rest of your veg and make up a sauce with the oyster sauce, fish sauce and 1/2 tbsp of the light soy sauce. Heat the oil over a high heat in a wok and add the garlic, stirring for 10 seconds or so before you add the veg. After 30 seconds add the sauce, and mix together thoroughly so that everything is coated.
When everything is cooked, serve onto warm plates. Drizzle the remaining light and dark soy sauce over the fish, and sprinkle over the spring onions. Now for some excitement! Heat the groundnut and sesame oil in a frying pan over a high heat until smoking, and pour over the fish – you should get a satisfying sizzle.
That’s all there is to it. This dish has some great umami flavours, and is super fresh and healthy. We hope you enjoy it as much as we did!