Sizzling ginger steamed fish

Ingredients

• 2 x 180g/ 6 oz thinnish white fish fillet , skinless (~1.5 cm/ 2/3″ thick) (Note 1)
• 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry) (Note 2)
• Small pinch salt
• Small pinch white pepper (sub black)

TOPPING (divide between 2 fish):

• 1/2 cup green onion , green part only, finely sliced on diagonal (Note 3)
• 2 tbsp ginger , finely julienned (Note 3)
• 1 tbsp large red chilli , deseeded finely julienned on diagonal, optional (Note 4)

SAUCE (divide between 2 fish):

• 2 tsp light soy sauce , or all-purpose soy (Note 5)
• 2 tsp sesame oil , toasted
• 2 tbsp peanut oil (or veg, canola, grapeseed)

Instructions

• Preheat oven to 200°C/400°F (180°C fan).
• Prepare parcel – Place a 2 x 25cm / 10″ piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.
• Season fish & wrap – Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel – make a parcel with the paper first, then the foil. (See video or step photos).
• Bake – Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!
• Rest 3 min – Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes – heat the oil while it rests.
• Heat oil until hot in a tiny saucepan or small pan over medium heat.
• Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger – it will sizzle dramatically!
• Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!