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Steamed Fish with Olive Vegetables
橄榄菜蒸鱼

Ingredients

  • 1-inch (2.5 cm) piece of ginger
  • 2 tablespoons Olive vegetables
    1 teaspoon Shao Xing wine
  • Freshly ground white pepper
  • 8 oz (230 g) fillet of grey sole or another white fish of your choice
  • 2 scallions, white parts cut into 1-inch (2.5 cm) lengths and green parts thinly sliced
  • 1 teaspoon extra virgin olive oil

Preparation

  1. Grate the ginger, squeeze out its juice into a small bowl, and discard the solids.
  2. Remove any pits from the olive vegetables, and chop it coarsely. Add it to the small bowl with the ginger juice. Add the wine and a few grinds of pepper, and stir to mix well.
  3. Cut the fillet into 2 equal portions. Spread the olive vegetables mixture over both sides of the fillets. Place them in a heatproof plate, and scatter the scallion whites on top.
  4. Steam the fish over high heat until it’s just cooked through (when the flesh turns opaque and flakes easily), about 5 minutes.
  5. Transfer the fish to a serving plate and discard the scallion whites. Adjust the seasoning as needed. Garnish with the scallion greens and drizzle the olive oil on top. Serve right away.

Product Used

450G
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$3.20
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150ML
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$1.60
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450G
Earn 0.10 Reward Points
$3.20
| 0 Sold
150ML
Earn 0.05 Reward Points
$1.60
| 0 Sold

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