Showcasing the Mediterranean diet and Asian diet  


Ginger-steamed fish with stir-fried vegetables



Ginger-steamed fish with stir-fried vegetables
Fish is steamed over ginger-infused water and served with stir-fried vegetables and noodles.

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Chinese rice wine
1-inch piece of fresh ginger—peeled
2 x 6 oz (180g) uncooked firm white fish fillets (such as snapper, cod or haddock)
4 oz (120g) dried wheat noodles
1 tablespoon peanut or canola oil
1 carrot—peeled and julienned
1 zucchini (courgette)—julienned
2 scallions—thinly sliced on the diagonal
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
1½ cups chicken stock
1½ tablespoons cornstarch mixed to a paste with 1½ tablespoons water

MIX together the soy, oyster and hoisin sauces, and Chinese rice wine in a bowl. CRUSH the piece of ginger with the side of a large knife blade. PLACE the ginger in water in the bottom of a steamer pan and bring to the boil. PLACE the fish in a lightly oiled steamer basket, place over the boiling water, cover with the lid and steam for 10 minutes. WHILE the fish steams, cook the noodles and stir-fry the vegetables. HEAT a wok or large frying pan over a high heat, add the oil and stir-fry the carrot for 3 minutes. ADD the zucchini and stir-fry for 3 minutes. ADD the scallions, garlic and ginger and stir-fry for a further minute. ADD the sauce mixture and stock, then add the cornstarch paste and cook, stirring continuously, until thickened. ADD the drained cooked noodles and thoroughly combine. BREAK the steamed fish into pieces and gently fold into the vegetables and noodles.

Tip: If you don't have a steamer pan, heat the water in the bottom of a wok over a high heat until boiling and place the fish on a plate, then on a steamer rack or upturned cup in the wok. Cover with the lid and steam as directed.

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