Ginger and spring onion turbot

Ginger and spring onion turbot

This steamed fish recipe from John Javier is a simple but show-stopping way to serve turbot whole.
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  1. Step 1

    Place the coriander sprigs in cold water for 5 minutes to refresh them, then dry them in a salad spinner
  2. Step 2

    Combine the light soy, rock sugar and water in a small saucepan and bring to a simmer until the sugar dissolves
  3. Step 3

    Season the turbot very lightly with salt on both sides and stuff some of the sliced ginger inside the cavity. Top the fish with the rest of the ginger
  4. Step 4

    Place the turbot, dark skin side up, in a fish steamer lined with parchment paper. Steam the fish for 10-12 minutes
  5. Step 5

    Remove the steamer from the heat and allow the fish to rest for 5 minutes. This will make the fish easier to move to a plate without it falling apart
  6. Step 6

    Heat the vegetable oil in a small saucepan until it reaches 180°C. Place the cooked turbot on a large heat-proof shallow platter, and top with the spring onions. Pour the hot oil over the spring onions. Dress the fish with the soy and sugar mixture, then garnish with coriander