Recipe sourced from Sydney Fish Market.
Place fish on a plate suitable to sit on a steaming rack in a wok (or bamboo basket over a saucepan). Drizzle oils, soy sauce and mirin over fish. Top fish with ginger and spring onion. Place plate on the rack over boiling water in the wok and cover with lid. Cook for five minutes or until fish is just cooked through. Serve with steamed rice and greens.
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | 5 mins |
| Ready in: | 15-20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1266 kj |
| Calories | 303 kcal |
| Fat | 16.6 g |
| Saturated Fat | 2.7 g |
| Total Carbohydrate | 4.8 g |
| Total Protein | 35.6 g |
| Fibre | 0.2 g |
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