Fish Steaks with Ginger and Lemon


Fish Steaks with Ginger and Lemon
Servings: 6


4 tablespoons olive oil
6 fish steaks, cut about 5cm thick
100g piece of fresh ginger
zest and juice of 1 lemon
salt and freshly ground black pepper
2 large carrots
200g snow peas
4 tablespoons vegetable or fish stock
extra salt and freshly ground black pepper (optional)
3 tablespoons chopped fresh coriander

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100244


Fish cooked on the bone has a texture that seems to be missing when fish is boned and skinned. Try this recipe with any fish steaks such as hapuku, ling, bluenose, salmon, cod or kingfish. The gelatinous bones keep the fish moist and flavoursome.



Rub two tablespoons of the olive oil over the fish. Finely chop a small piece of the ginger, grate the zest of the lemon with a zester and scatter the chopped ginger, lemon zest and salt and pepper over the fish steaks. Squeeze the lemon juice over the steaks and cover to absorb the flavours for at least half an hour.

Prepare the vegetables by cutting the carrot, snow peas and remaining ginger into fine julienne.

Heat the remaining two tablespoons of olive oil in a heavy frying pan. When the oil is smoky hot cook the fish steaks for two to three minutes on each side. Remove to a serving platter and keep covered and warm while you cook the vegetables.

To cook vegetables, toss the carrot, snow peas and ginger julienne into the fish residue remaining in the frying pan. Toss well over a high heat and add the stock. Cook for two to three minutes until the vegetables just start to soften. Taste for seasoning and add salt and pepper if necessary. Finally add the coriander and serve with the fish steaks.




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