Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 160 g dory fillet160g
Vegetables· 3
- 12 g ginger (fine julienne)12g
- 20 g spring onion (segments)20g
- 5 g red chili (julienne, optional)(optional)5g
Sauces· 1
- 12 ml light soy (~1 tbsp)12g
Spices· 1
- 2 g sugar (for the soy)(staple)2g
Fats & oils· 2
- 3 g sesame oil (½ tsp)3g
- 4 g cooking oil (to sizzle the ginger-scallion)4g
Pat the fillet dry, lay half the ginger and scallion on the plate, set the fish on top and scatter the rest of the ginger over it.
Why? Bedding the fish on ginger and scallion lifts it so steam circulates and it cooks evenly, while the aromatics chase off any fishiness — no oil needed to de-odour it.Tip: Dry the fish well — surface water steams off and leaves it watery and bland.
Next up:Once the water boils, steam over high heat 7–8 min, until the flesh flakes at a poke and turns opaque.
- 8 min · hands-free
Once the water boils, steam over high heat 7–8 min, until the flesh flakes at a poke and turns opaque.
Why? Steaming is the most protein-friendly method — no oil, gentle steady heat, so the fish stays moist and tender; pan-frying the same fillet costs a whole extra spoon of oil (~90 kcal).Watch out: Don't over-steam — dory is thin and turns rubbery and weepy past 9 min.07:30Next up:Tip out the steaming liquid, mix the light soy, sugar and 1 tbsp hot water, pour over the fish and top with fresh scallion and chili.
Tip out the steaming liquid, mix the light soy, sugar and 1 tbsp hot water, pour over the fish and top with fresh scallion and chili.
Why? The steaming liquid tastes fishy, so pour it off before saucing — soy loosened with hot water hits the right saltiness with less sodium than neat soy.Tip: For the restaurant finish, pile ginger-scallion on top and pour 1 tsp of just-smoking oil over to sizzle it.