A fish filet to make your mouth water

Over the years I have had the privilege of travelling quite a bit. One of my most memorable trips was to China — climbing the Great Wall and visiting Victoria Peak were adventures I will never forget and neither will my taste buds. Since then I tried to recreate a dish I absolutely loved, Hong Kong style fish, and have been delighted by the result.

This nutritious recipe incorporates Hong Kong’s fusion culture with zesty flavours for the real food fanatic. The delicately steamed fish will melt in your mouth and leave you longing for more.


Hong Kong Style Fish (serves four) (Photo Arohie Chopra)

Hong Kong Style Fish (serves four)


1 bamboo steamer

4 fish fillets (sea bass, cod or haddock)

1 lb green beans

1 cup spinach

1 tsp sesame seeds

1/3 cup soy sauce

2 tsp sugar

1 two-inch piece of ginger (cut into thin strips)

2 green onions (chopped to your liking)

2 garlic cloves (peeled and crushed)


Line a bamboo steamer with the spinach and place the fish fillets on top. Place the bamboo steamer over boiling water and cover for eight to 10 minutes or until the fish flakes easily with a fork. Boil the green beans for five minutes in a pot. In a well-greased pan, stir-fry the ginger, green onions and garlic. Add the drained green beans and the sesame seeds. Continue to stir for five minutes. Mix the sugar into the soy sauce until completely dissolved and boil in a skillet. When plating the dish, drizzle the soy sauce mixture over all the ingredients. Serve with rice.


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