My husband loves the Ginger Steamed fish you get at Chinese Restaurants. Since we never go to Chinese Restaurants because the ones we have in our town never has anything gluten free I have to make my own. Nevertheless, I have gotten really good at making Asian food at home. This is my version…
Asian Ginger Fish
4 White fish fillets
2-inch ginger; skinned, peeled and cut into thin slices
2 stalks scallion; cut into 2-inch lengths
1 ½ tablespoons olive oil
1 tablespoon gluten free soy sauce
1 tablespoon gluten free oyster sauce
1 teaspoon corn starch
2 teaspoon sugar
½ teaspoon sesame oil
½ cup water
Salt to taste
White pepper, to taste
2 teaspoon corn starch
21 teaspoon mirin wine
- Marinate the fish for about 10 minutes in the marinade.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Fry the fish until they are half cooked. Add in the sauce and cover to steam until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions.
- Serve hot.
Adapted from Rasa Malaysia