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Steamed Gurnard with Sweet and Sour Ginger Sauce

ingredients

serves 2
2 medium red gurnard
2 tablespoons sunflower oil
6 spring onions, trimmed and finely sliced including all the good green parts
2 cloves garlic, peeled and finely chopped
2 in (5 cm) cube of fresh ginger, peeled and grated
2 oz (50 g) pineapple chunks, finely diced
1 tablespoon unsweetened pineapple juice
1 tablespoon dark soy sauce
1 tablespoon white wine vinegar
5 fl oz (150ml) water
Chopped spring onion greens to garnish

method

1. Set up the steamer. Remove the innards from the gurnard, then wash the fish and pat dry.

2. Place in the steamer and cook for about 15 minutes according to the size of the fish, until the flesh is opaque and eases off the bone.

3. Meanwhile, make the sauce. Heat up the sunflower oil in a large pan or wok, and stir-fry the spring onions, garlic and ginger for 1 minute.

4. Draw the pan off the heat, add the pineapple, juice, soy sauce, vinegar and water, return to the heat and stir briskly.

5. Transfer the gurnard to warmed plates and pour over the hot sauce.

6. Garnish the fish with chopped spring onion greens and serve immediately.

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