Ginger and spring onion turbot
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.
Ingredients
Metric
Imperial
- 1/2 bunch of coriander, washed, and sprigs picked
- 125g of light soy sauce
- 20g of rock sugar
- 20g of water
- 1kg turbot, cleaned and gutted
- salt
- 200g of ginger, peeled and finely sliced
- 1 bunch of spring onion greens, washed and julienned into long strands
- 100g of vegetable oil
Equipment
- Steamer
Method
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
- 125g of light soy sauce
- 20g of rock sugar
- 20g of water
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
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