For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Steamed Saltwater Fish and Ginger
A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Steamed Saltwater Fish and Ginger Recipe
Sometimes, you’re lucky enough to catch a few fish by hand. Tasmania is known for its Flathead. My brothers and I used to catch them and eat them all summer long, and they’re still one of my favorite fish to eat. I love the simplicity of this recipe. It’s a perfect way to cook up some of those smaller fish you might catch (but I won’t tell if you buy yours from the store).
- 1 1/2 tablespoons soy sauce
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 medium Flathead (or other mild-flavoured white-fleshed fish, such as flounder or sole), cleaned and gutted
- Small bunch of cilantro
- 2 green onions, white and some of the green part, sliced
- 2 tablespoons olive oil
- 2 tablespoons ginger, julienned
- 1 Small mixing bowl
- 1 Heatproof plate
- 1 Large wok or sauce pan
- 1 Medium sauce pan
Combine the soy sauce, salt, sugar and 2 teaspoons water into a small bowl. Set aside.
Put the whole fish on a heatproof plate.
Prepare your steamer set-up. Get a large wok or saucepan with a lid and a small, round, elevated metal rack you can put a plate on. If you don’t have a rack don’t worry–I’ve set a plate on a cleaned, empty tuna tin and it worked just fine.
Fill your wok or saucepan with 1 inch of water and add the rack, then cover and place on the stove. Bring to a boil over medium heat. Carefully place the plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife–if it easily cuts through to the bottom of the plate, your fish is done! If not, let it cook for another minute or so and test again.
Turn off the heat. Carefully remove the plate from the wok or pan and drain off any remaining water. Transfer the fish to a nice serving plate and decorate with the cilantro and green onion.
Heat the olive oil in a small saucepan over medium-high heat. Add the ginger and let it brown gently for about 1 minute, until it gives a good sizzle. Add the soy mixture and sizzle until heated through.
Take it off the heat and spoon the ginger dressing over the fish. Serve right away.
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