Steamed Asian Fish

Minimum effort, maximum effect!
It’s a flexible meal that can be part of a very elegant matter.

6 Fish Fillets at room temperature – I often use Cod or Haddock
3 Tablespoons Hoisin sauce
3 Tablespoons of Soja sauce
1 Tablespoon of brown sugar
1 Teaspoon fish sauce
1 Teaspoon of sesame oil
1 teaspoon Sriracha sauce
2 spring onions finely chopped
1 small piece of ginger sliced into strips

In a small bowl, mix the Hoisin sauce, Soya sauce, brown sugar, fish sauce, sriracha sauce and sesame oil.
Place the fish fillets on two separate plates and pour 1 tablespoon of sauce on each fillet.
Decorate with the finely chopped scallions and ginger strips.
Place each plate in a Chinese wicker basket over boiling water in a wok.
Steam for 5-7 minutes.
Just before serving, pour a teaspoon of sauce over each fillet.

Serve with Jasmine Rice

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