Steamed ginger fish with sesame dressing

A quick Asian-inspired ginger fish with sesame dressing is great easy dinner time meal.

By Sophie Gray
  • 25 mins cooking
  • Serves 4
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  • 2 1/2 cup Campbell’s Real Fish Stock
  • 4 slice of root ginger
  • 4 whole peeled cloves of garlic
  • 1 1/4 cup basmati rice
  • 450 gram of firm white fish such as terakihi cut into 2 cm chunks
  • 1 head of broccoli cut into small flowerets
  • 100 gram snow peas trimmed and sliced
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • a handful each of chopped coriander and parsley
  • toasted sesame seeds optional


  • 1
    In a large saucepan or stock pot place the fish stock, ginger and whole garlic cloves. Bring to the boil then add the rice.
  • 2
    Return the pot to the boil then make a cartouche – by covering the contents of the pot with a sheet of greaseproof paper, add a tight fitting lid and turn the heat to low. Cook for 8 minutes.
  • 3
    Add the fish and prepared vegetables. Replace the cartouche and lid and allow the fish and vegetables to steam for 5 minutes. Check that the rice hasn’t begun sticking to the bottom. Add a dash of water if needed.
  • 4
    Remove from the heat and stand for 5 minutes. Whisk the soy sauce and sesame oil together in a small bowl. Spoon the rice mixture into bowls, top with chopped herbs and drizzle on the dressing.