Steamed White Fish with Ginger and Chives on Soft Rice
Fish steamed until it falls into flakes, dressed with hot oil poured over shredded ginger and chives, with soft rice and zucchini cooked to giving point.
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
4 skinless white fish fillets (600 g)
360 g white rice (dry)
820 ml water, for the rice (820 g)
1 zucchini, peeled and sliced thin (250 g)
15 g fresh ginger, cut into fine shreds
10 g chives, cut into short lengths
20 g reduced-salt soy sauce
80 ml reduced-salt stock (80 g)
6 g caster sugar
25 g neutral oil
10 g sesame oil
32 g unsalted butter
Method
Put the rice on with the water and a lid, using more water than the packet asks for. Simmer 18-20 minutes, then leave it covered off the heat 10 minutes and stir the butter through at the end.
Peel the zucchini and slice it into thin half-moons. Peeling is not fussiness: the skin is the one fibrous part and it stays intact long after the flesh has gone soft.
Set the fish on a heatproof plate and steam it over simmering water 8-10 minutes, with the zucchini alongside or in the tier below. The fish is done the moment the flakes separate under a fork; another two minutes past that and it goes dry and stringy.
Warm the soy sauce, the stock and the sugar in a small pan until the sugar dissolves. Pour any liquid that has collected on the fish plate in with it.
Scatter the ginger and chives over the fish. Heat the neutral and sesame oils together until they shimmer and just begin to move fast in the pan, then pour them over the ginger; it should hiss and the smell should change immediately.
Spoon the warm sauce round the fish, break it into flakes with a fork, checking for pin bones as you go, and serve on the soft rice with the zucchini.
Safety and storage
Cook to
63°C / 145°F in the centre (fish)
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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Steamed White Fish with Ginger and Chives on Soft Rice
Serves 4 · Prep 15 min · Cook 30 min
Fish steamed until it falls into flakes, dressed with hot oil poured over shredded ginger and chives, with soft rice and zucchini cooked to giving point.
Ingredients
4 skinless white fish fillets (600 g)
360 g white rice (dry)
820 ml water, for the rice (820 g)
1 zucchini, peeled and sliced thin (250 g)
15 g fresh ginger, cut into fine shreds
10 g chives, cut into short lengths
20 g reduced-salt soy sauce
80 ml reduced-salt stock (80 g)
6 g caster sugar
25 g neutral oil
10 g sesame oil
32 g unsalted butter
Approximate per serving
2612 kJ / 624.3 kcal · protein 36.2 g · carbohydrate 70 g · fibre 1.6 g · fat 21.3 g · sodium 349 mg
Method
Put the rice on with the water and a lid, using more water than the packet asks for. Simmer 18-20 minutes, then leave it covered off the heat 10 minutes and stir the butter through at the end.
Peel the zucchini and slice it into thin half-moons. Peeling is not fussiness: the skin is the one fibrous part and it stays intact long after the flesh has gone soft.
Set the fish on a heatproof plate and steam it over simmering water 8-10 minutes, with the zucchini alongside or in the tier below. The fish is done the moment the flakes separate under a fork; another two minutes past that and it goes dry and stringy.
Warm the soy sauce, the stock and the sugar in a small pan until the sugar dissolves. Pour any liquid that has collected on the fish plate in with it.
Scatter the ginger and chives over the fish. Heat the neutral and sesame oils together until they shimmer and just begin to move fast in the pan, then pour them over the ginger; it should hiss and the smell should change immediately.
Spoon the warm sauce round the fish, break it into flakes with a fork, checking for pin bones as you go, and serve on the soft rice with the zucchini.
Safety and storage
Cook to
63°C / 145°F in the centre (fish)
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Meals built soft and small-particle, which is the dietary lever a recipe can genuinely control and one current guidance supports. Portion size is yours to set: these are written at an ordinary serving and divide in two if you are eating smaller and more often. Diagnosing, curing or treating gastroparesis is not something food does. If eating is not going in, if you are dehydrated or losing weight without meaning to, that needs a clinician rather than a different recipe.
