Recipe | Cast Iron Recipes | Buffet Recipes | Steamed Fish

Ingredients:

Fresh fish	Approx. 800g
Ginger, cut into thin shreds	4 slices
Spring onion, cut into thin shreds	2 stalks
Spring onion, cut into sections	1 stalk

Sauce:

Cooking Method:

Remove scales and guts of fish. Rinse fish and pat dry.
Pour ½ cup water into your 26cm Buffet Casserole over medium heat, once water is boiled, turn to low heat, place spring onion on pot & then fish on top. Cover with lip & steam for 5 minutes.
Put shredded ginger on fish body. Cover with lid again and steam extra 5 minutes. Add remaining shredded spring onion. Combine sauce ingredients & warm mixture. Drizzle 2 tablespoon boiling hot oil and sauce on fish.