Quick and easy

“Classical Chinese with a twist, steamed fish topped with ginger, spring onion and fresh chilli.”

After spending the day at Borough Market with my brother and my dad, I felt inspired to using it’s local produce with the Asian style fish dish.

You will need:

Pre-heat your oven to 200 degrees
Fillet white fish (for this dish I used Haddock)
1 ginger
2 spring onion
1-2 fresh chillies
A few stem of thyme
A few stem of dill
1 lemon
1 tablespoon olive oil
White wine
Samphire seaweed
Girolle mushrooms (also known as cantharellus mushrooms)

Put each fish fillet in the centre of a large piece of tinfoil. Top with thin slices of ginger, chillies, spring onions, dill and thyme. Pull up the edges of the foil to make a dish to catch the sauce. Mix the lemon and drizzled olive oil and white wine, seasoned with salt and pepper over the fish. Carefully crimp the foil to enclose the fish making sure there are no gaps for the steam to escape. Put the parcels on a baking tray and bake for 10-15 minutes. Before serving drizzle over again lemon and olive oil but go easy or you will overpower the delicate flavours.

I’ve accompanied the steamed fish with stir fried girolle mushrooms with chopped garlic and thyme and blanched samphire with lemon.