Ginger fish and stir-fried beans

Guvech, ginger fish & stir-fried beans You will need: measuring spoons, 1 small pan with lid, ideally around 6″/15cm in diameter, for the rice/fish, and a frying pan or wok for the veg.

Photographed here with Turkish guvech

For the fish:
1½ tsp minced garlic (3 large cloves)
4 tsp finely shredded ginger (11g)
150g rice (125ml)
300g white fish fillets
2 stalks spring onion
2–3 tsp soya sauce (to taste)
1 1/2 tsp fish sauce
1 tsp toasted sesame oil

For the beans:
250g frozen green beans
1½ tsp minced garlic (3 large cloves)
1½ tsp soya sauce
½ tsp toasted sesame oil
1 tbsp veg oil (NOT olive)

First put the rice into the small 6″ pan and wash your rice thoroughly until the water runs clear (otherwise it will be sticky). Then add water to cover 1″ above the surface of the rice (alternatively, drain all the water with a sieve, and add back 400ml of water). Into this water add the minced garlic, fish sauce and 1 tsp of the soya sauce.  Bring it to the boil and then allow to boil, uncovered, whilst preparing the ginger and spring onions.

Peel the ginger with a spoon and finely shred it into thin strips – as fine as you can.  Measure out how much you need using measuring spoons, sort of jamming it in there so you get about the right amount. Chop the spring onions finely too.

When the level of the water in the pan and the rice is about the same, and there are holes in the top of the rice, carefully lay the fish fillets on the top in a single layer. Scatter first the ginger and then the chopped spring onions on top.  Put on the lid and put the heat down as low as it will go. Make a note of the time.

Cook for a further 7 minutes and when the time is up, turn off the heat. DO NOT OPEN THE LID until you are about to serve it – do not peek!  You shouldn’t open the lid for the first 7 minutes, and keep it closed for another 5 minutes after turning off the heat. When your beans are done and you are ready to serve, drizzle the fish on the top with 1 tsp of soya sauce (or to taste) and 1 tsp sesame oil, then serve.

While the fish and rice is cooking, fry the frozen beans. In the wok or frying pan, on a medium-high heat, heat the oil till it is hot. Add in the minced garlic and fry until it is just going golden brown (do not let it burn as it will go bitter). Throw in the green beans, still frozen is fine, and stir around vigorously. Keep stirring and frying. Add in the soya sauce and the sesame oil between stirs.  Keep frying until they are as cooked as you would like them (if you want it more cooked you can add a bit of water so they steam to get softer). Serve with the fish and rice.

Back to Bags of Taste