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45 Minutes

Fish with Ginger and Spring Onion Sauce

  • Family Friendly
  • Fast
  • Healthy

Fried to golden and sizzling sweetness, ginger and spring onion make the base for an intoxicatingly aromatic sauce to douse over pan-cooked fish. It's great here, naturally, but, from now on, this saucy little number will be your go-to for hitting just about everything – from eggs to rice to chicken – with lovely oily, fragrant flavour.




Cook Aromatics

Peel and grate ginger. Thinly slice spring onions. Heat ½ the vegetable oil in a saucepan over medium heat. Add ginger and spring onion with a pinch of salt and cook, stirring frequently, for 2 minutes or until softened and aromatic. Remove ½ the ginger onion mixture, place in a bowl and set aside.



Prepare Beans

While the aromatics are cooking, trim and roughly chop beans into small pieces.



Cook Rice and Veggies

Add beans and rice to saucepan and stir for 1–2 minutes, breaking up any lumps with a wooden spoon, until rice is warmed through and beans are cooked. Add spinach and stir for 1 minute or until spinach is just wilted. Season with salt. Set aside and keep warm.



Cook Fish

Heat remaining vegetable oil in a frypan over medium heat. Season fish with salt and add to pan. Cook, turning once, for 10–12 minutes or until cooked through.



Make Sauce

Add soy sauce, rice wine vinegar, sugar and sesame oil to reserved ginger and spring onion mixture and stir to combine.



Plate Up

Divide rice and fish between serving bowls. Spoon over ginger and spring onion sauce and scatter with crispy shallots to serve.

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