Steamed Atlantic Hake

Thu, 22 March 2018

Chef Kwanghi Chans shares a delicious recipe for Steamed Atlantic Hake with Ginger, Coriander, Spring Onion, Soy. On a bed of Stir Fried Asian Greens.

Ingredients:

 

·         1 medium FILLET of Hake/Sea-bass/Sole/turbot or halibut           

·         2 scallions 

·         fresh ginger, about 2 tablespoons Thinly Sliced 

·         1 small bunch of coriander  

·         2 tablespoons soy sauce 

·         2 teaspoon salt 

·         3 tablespoons water 

·         2 tablespoons neutral oil 

·         Mixed Asian greens. Pak Choi, water cress, choi sum etc. 

 

 

Method:

 

·         Julienne the scallion and ginger and set aside. Give the Coriander a rough chop and set that aside as well. 

·         Combine the soy sauce, salt, and water into a small bowl and mix well. Set that aside. 

·         Carefully lay your fish out onto a heatproof plate… 

·         Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine. 

·         Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 8 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done! About 1oz per 1 minute of steam.

·         Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the coriander and about one third of the scallion (use the green portions), directly onto the steamed fish. 

·         Take it off the heat and spoon the entire mixture over the fish. 

 

·          Heat a small saucepan to medium to high heat and add 2 tbsp of rapeseed   oil.  Add the ginger and let it brown lightly, about a minute. 

·         Then add the rest of the scallions. The mixture should be sizzling right about now… 

·         Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. 

·         Served on a bed of stir fried Asain greens.  

Watch how it's made below