Ginger and chilli steamed fish with cucumber and tatsoi salad

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Ingredients

  • 4 x 200g pieces wild barramundi, blue-eye trevalla or salmon fillets
  • 60ml (1/4 cup) Shaoxing cooking wine (see note)
  • 80ml (1/3 cup) light soy sauce
  • 2 tablespoons peanut oil
  • 2 teaspoons sesame oil
  • 6cm piece ginger, peeled, finely shredded
  • 2 spring onions, finely shredded

  • Cucumber and tatsoi salad

  • 1 Lebanese cucumber, peeled, finely shredded
  • 50g small tatsoi leaves (see note) or baby spinach
  • 1/2 celery heart, thinly sliced
  • 1/4 (200g) small iceberg lettuce, very finely shredded
  • 1 cup bean sprouts
  • 75g red-skinned raw peanuts, roasted
  • 1 tablespoon lemon juice

Description

Ginger And Chilli Steamed Fish With Cucumber And Tatsoi Salad Recipe - Scrunch The Sides Of 4 Squares Of Foil To Form Little ‘dishes’ With Sides To Contain Liquid, Then Place A Fish Fillet...

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