Ginger and spring onion turbot

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This steamed fish recipe from John Javier is a simple but show-stopping way to serve turbot whole. The fish is steamed with heaps of fresh ginger, and then finished with a sweet soy sauce and sizzling spring onion oil.

First published in 2023





  • Steamer



Place the coriander sprigs in cold water for 5 minutes to refresh them, then dry them in a salad spinner

  • 1/2 bunch of coriander, washed, and sprigs picked

Combine the light soy, rock sugar and water in a small saucepan and bring to a simmer until the sugar dissolves


Season the turbot very lightly with salt on both sides and stuff some of the sliced ginger inside the cavity. Top the fish with the rest of the ginger


Place the turbot, dark skin side up, in a fish steamer lined with parchment paper. Steam the fish for 10-12 minutes


Remove the steamer from the heat and allow the fish to rest for 5 minutes. This will make the fish easier to move to a plate without it falling apart


Heat the vegetable oil in a small saucepan until it reaches 180°C. Place the cooked turbot on a large heat-proof shallow platter, and top with the spring onions. Pour the hot oil over the spring onions. Dress the fish with the soy and sugar mixture, then garnish with coriander

  • 100g of vegetable oil

John Javier became known as one of the most exciting new voices in Chinese cooking while at the helm of Master in Sydney and Happy Paradise in Hong Kong. He now heads up Fitzrovia’s The Tent (At the End of the Universe) and its Middle Eastern menu.

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