Chinese Ginger Fish with Rice
This is a favourite recipe in my household and Liz's. This one’s not really for the kids, unless you have kids that are into ginger! I am OBSESSED with all things ginger, so I’m always looking for new ways to incorporate it in meals. As I’m gluten intolerant, I give gluten-free alternatives too. You can use any kind of firm white fish.Print Recipe
- 500 g sinless white fish (hake, kingklip or silverfish all work equally well) cut into bite-sized pieces
- 1 Tbsp corn starch or arrowroot powder
- 6 cm ginger peeled and cut into very thin strips (this is the most time-consuming part of the recipe, but what absolutely makes it!)
- 2 Tbsp coconut oil
- 1 Tbsp chopped spring onions sliced
- 2 Tbsp soy sauce replace with liquid aminos if you're gluten free
- 2 Tbsp water
- 1 Tbsp honey
- 1 tsp sesame oil
- pepper to taste
- cooked basmati rice
- fresh coriander chopped
- Coat the fish with the corn starch and set aside.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the honey is dissolved.
- Heat up a non-stick pan or wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until it turns golden. Remove from the oil and set aside in a bowl (leave the oil in the wok).
- Using the ginger-infused oil, pan fry the fish until both sides are golden brown. Take care to turn the fish very carefully without breaking it.
- Add the sauce to the fish and as soon as it starts bubbling, remove from the heat and dish up. Top the fish with the ginger strips and spring onions. Serve immediately with steamed rice.