Ingredients
For that steamed ginger root fish
- 4 thick white-colored fish fillets with skin, for example cod, or coley, weighing about 115g/4oz each
- 1 teaspoon coarse salt
- thumb-sized bit of fresh ginger root. finely shredded
- 1 tablespoons of grated orange zest
- 1 tablespoons of grated lemon zest
- 2 spring onions. halved with the middle and finely shredded
- 2 tablespoons of light soy sauce
- small handful fresh tulsi leaves, shredded
- 1 tablespoons of peanut or groundnut oil
- 1 tablespoons of essential olive oil
For that egg-fried grain
- 2 large free-range eggs. gently beaten
- 2 teaspoon sesame oil
- 1 teaspoon salt
- 2 tablespoons of groundnut oil
- enough lengthy grain grain to fill a glass calculating jug to 400ml/14fl oz, steamed and cooled completely
- teaspoon freshly ground pepper
- 2 tablespoons of finely chopped spring onions
Method
For that steamed ginger root fish, pat the fish dry with kitchen paper and rub throughout using the salt. Put the fish on the heatproof plate and scatter evenly using the ginger root, orange zest and lemon zest.
Generate a steamer or place a rack right into a wok or deep pan which has a super tight lid. Fill with 5cm (2in) water, place on the high temperature and produce towards the boil.
Lessen the heat slightly and put the fish, still around the plate, to the steamer or rack. Cover the pan tightly and lightly steam for around 5 minutes, or until just cooked. The fish will turn opaque and flake slightly but remain moist.
Go ahead and take plate from the heat and drain off any liquid that could have accrued round the fish. Scatter the spring onions within the fish then drizzle using the soy sauce and sprinkle within the tulsi.
Heat the peanut or groundnut oil using the essential olive oil until just smoking then pour within the fish (pour carefully, because the oil may splatter) and serve at the same time.
As the fish is steaming result in the egg-fried grain. Place the eggs, sesame oil and half the salt in a tiny jug or bowl, mix having a fork and hang aside.
Heat a wok on the high temperature. Add some groundnut oil and when it's hot and slightly smoking add some cold cooked grain.
Stir-fry for 3 minutes, or until it's completely heated through.
Gradually pour within the egg and oil mixture and then stir-fry for just two-3 minutes, or before the eggs have set and also the mixture is dry.
Add some remaining salt and also the freshly ground pepper and stir-fry for 2 more minutes, adding the spring onions.
Stir several occasions, switch on to some plate and serve at the same time.