I really like Asian food, but I often find it hard to create authentic tasting flavours. This steamed dory fish is the closest I’ve come to replicating a restaurant quality dish and has since become one of my favourites. The best part about it is that it’s dead easy – just leave the fish to infuse with ginger and fry up the veggies in the meantime. It also tastes beautiful topped with a sprig of coriander, so if you’re doing this one from a country where it’s readily available, knock yourself out.
In a small saucepan, combine the ingredients for the fish sauce: sesame oil, soy sauce, oyster sauce, sugar, water and ginger strips. Put on a medium heat and bring to the boil, then set aside.
Line a steamer* with some baking paper and bring to the boil. Place fish and pieces of ginger in a single layer and close the lid. Leave for about 10-15 minutes until cooked through.
While the fish is cooking, take a small pan and fry the garlic flakes in a tablespoon of olive oil for about 4 minutes until brown and crispy. Remove flakes from the oil with a slotted spoon and place on some paper towel to drain.
In the meantime, using a large non-stick frypan, bring the minced garlic to a sizzle in the sesame oil. Add in broccoli and baby corn, then mix through oyster sauce, soy sauce and water. Keep over a high heat until just crispy, about 5-6 minutes.
Line two bowls with a scoop of boiled rice and the vegetables, then gently lay down the cooked dory fish. Pour over the fish sauce then top with fried garlic flakes, freshly chopped chilli and coriander. Enjoy!
*If you don’t have a steamer, you can also cook the fish in a frypan with a teaspoon of olive oil. Scatter the ginger on top and then cover with a lid to infuse the flavours. This will be quicker and only take 6-8 minutes.
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