Steamed Hake with Soy, Ginger, Spring Onions and Chilli Oil

Steamed Hake with Soy, Ginger, Spring Onions and Chilli Oil . This Chinese inspired Steamed Hake recipe is healthy, delicious and full of flavour. Hake is steamed in a soy based sauce until just flaking apart. It is then topped with sizzling oil with spring onions and ginger. Finally, chilli oil is drizzled on top. It is worth sourcing authentic Sichuan spicy chilli oil which can be found in Asian supermarkets for this dish, which contains various ingredients including garlic, sesame, soy and crispy chillies for deep, savoury finish to this fish dish.

If you enjoyed my Steamed Hake with Soy, Ginger, Spring Onions and Chilli Oil recipe then try out my recipe for Dan Dan Noodles it Mango and Monkfish Curry

Recipe

Serves 2

Difficulty Level: Home Cook

Ingredients:

• 2 hake fillets
• 5 spring onions, finely sliced
• 30g ginger, half thickly sliced and half finely diced
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• Garlic clove, finely chopped
• Teaspoon Chinese black vinegar and white pepper
• Chilli oil
• Sunflower oil
• Coriander and jasmine rice, to serve

Method:

1. Line a bamboo steamer with grease proof paper. If you don’t have a bamboo steamer, use a colander.
2. Mix together the soy sauce, mirin, black vinegar, white pepper and chopped garlic clove.
3. Put the hake fillets on top of the grease proof paper and pour over the soy mixture. Put half the spring onion and the chopped ginger in too.
4. Place the steamer over a pan of simmering water. Steam for 10-12 minutes depending on the size of the hake fillets.
5. When the hake is cooked, take the steamer off the heat.
6. Put about 1cm of sunflower oil into a frying pan and heat until really hot. Add the spring onion and ginger and stir fry until just beginning to go golden.
7. Serve the hake in bowls with the soy sauce surrounding the hake. Use a slotted spoon to remove the crispy spring onion and ginger and put on top of the hake. Finally drizzle over some chilli oil and sprinkle on some coriander. Serve right away alongside some steamed jasmine rice.