Chinese-Style Soy and Ginger Fish


Prep Time: 5    Cooking Time: 5    Serves: 4
  1. 4 fillets firm-fleshed fish such as ling or snapper
  2. 1 tbsp fresh ginger, cut into matchsticks
  3. 4 green onions, finely sliced
  4. 1 tbsp Fountain Soy Sauce
  5. 1 tsp sugar
  6. 2 tbsp vegetable oil
  7. 1 bunch coriander



  1. Bring a medium-sized pot of water to a simmer and add fish. Turn heat to low and poach for 5 minutes, until fish is just cooked. Remove to serving platter.
  2. Divide ginger, green onions, Fountain Soy Sauce and sugar between fish fillets – sprinkling the ingredients on top of the fillets.
  3. Heat the oil in a small saucepan. When hot, tip a little of the hot oil on each fish, covering the ginger and onions to wilt them. Serve immediately, garnished with fresh coriander.
  4. Tip: Poach the fish in stock for extra flavour, or steam. Add a few drops of sesame oil to the fish before serving.


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