- 4 x 150g rockling can also use blue eye, rockling, snapper, whiting, barramundi,mahi-mahii
- 1/2 head Wombok (Chinese Cabbage)
- Sea salt
- Freshly cracked black pepper
- 3 tbsp soy sauce Substitute for Tamari or a gluten free soy sauce if required
- 1 1/2 tsp sesame oil
- 3 tbsp very thinly sliced ginger julienne (more, if you are a ginger lover like me)
- 1/2 cup thinly sliced spring onions julienne
- Handful of coriander leaves washed & dried (optional)
STEAMING: Cooking in the gentle moist heat of steam is wonderful. It helps the fish retain its fresh, sweet flavour and doesn’t dry the fish out as easily as cooking in a harsher heat might.
I love my handy, dandy bamboo steamer. In less than 10 minutes flat, the fish is perfectly cooked and a healthy, delicious dinner is on the table.
This is such a light and delicious dish. There is not a lot to it, and seeking the best quality and freshest produce you can really make the whole meal just sing.
Calories: 39kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 765mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg