- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes plus resting
- Effort: easy
For the fish
- 450 g firm white fish fillets, such as cod, sole or salmon fillets, or whole fish such as sole or turbot ' cleaned and gills removed
- 1 tsp coarse sea salt
- 4 cm piece ginger, finely shredded
- 2 spring onions, finely shredded
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp groundnut or vegetable oil
- 2 tsp sesame oil
- sprigs coriander
For the fried rice
- 2 large eggs, preferably free-range, lightly beaten
- 2 tsp sesame oil
- 2 tbsp groundnut oil
- 400 g long grain rice, cooked and cooled
- 2 tbsp finely chopped spring onions
Tips and Suggestions
You can watch Ken make his egg fried rice here.
1. For the fish: pat the fish or fish fillets dry with kitchen paper and rub all over with the salt. Set aside for 30 minutes. This helps draw out any excess moisture.
2. Set up a steamer or put a rack into a wok or deep pan and fill it with a
5cm depth of water. Bring the water to a boil. Put the fish on a heatproof plate and scatter the ginger evenly over the top.
3. Put the plate of fish into the steamer or onto the rack. Cover the pan tightly and gently steam until just tender. Flat fish fillets will take about 5 minutes, allow 7-10 minutes for thicker fillets and 12-15 minutes for a whole fish depending on its size and thickness. Keep covered until ready to serve.
4. For the rice: put the eggs, sesame oil and ½ tsp salt in a small jug or bowl, mix with a fork and set aside.
5. Heat a wok over a high heat. Add the groundnut oil and when it is very hot and slightly smoking add the cold cooked rice.
6. Stir-fry for three minutes, or until it is thoroughly heated through.
7. Slowly pour in the egg and oil mixture and continue to stir-fry for 2-3 minutes, or until the eggs have set and the mixture is dry.
8. Add ½ tsp salt and ¼ tsp freshly ground black pepper and stir-fry for two more minutes, then add the spring onions. Stir several times then turn on to a serving plate.
9. To finish the dish, remove the plate of cooked fish and sprinkle with spring onions and the light and dark soy sauces. Heat the two oils together in a small saucepan and when hot and smoking pour over the fish. Garnish with coriander sprigs, then serve alongside the fish.
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