Beautifully steamed ginger-marinated yellowtail sits atop tender noodles loaded with carrots, cabbage, spring onions, soy sauce, and sesame oil. Light, fresh, and oh-so tasty! Drizzled with an easy homemade chilli oil, this dinner offering truly is a taste sensation!
Savanna’s Ginger Steamed Yellowtail
Savanna’s Ginger Steamed Yellowtail
with noodles, homemade chilli oil & spring onions
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cabbage
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Julienne Carrot
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Low-Sodium Soy Sauce
- Peanuts
- Sesame Oil
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 10ml of water, and 5ml of sweetener. Add the yellowtail fillet and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STEAM MACHINE
Place a pot (with a lid) over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the yellowtail fillet from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam until cooked through, 8-10 minutes (flipping the yellowtail halfway). Alternatively, use a steamer if you have one.
HOMEMADE CHILLI OIL
To a heat-proof bowl, add the sliced chilli (to taste), the remaining garlic, and the remaining ginger. In a deep pan, heat up 15ml of oil. When hot (see Chef’s Tip for guidance!), carefully pour the oil over the chilli mixture. Set aside.
LOADED NOODLES
When the noodles are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced cabbage and the spring onion whites until the cabbage is slightly wilted, 2-3 minutes. Add the reserved marinade and leave to simmer until starting to bubble, 1-2 minutes. Add the julienne carrots and the cooked noodles. Toss until fully combined and season.
DINNER IS READY
Make a bed of the loaded noodles. Top with the steamed yellowtail. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped peanuts. Stunning, Chef!
Fresh Ginger - 10g
Garlic Clove - 1
Low Sodium Soy Sauce - 25ml
Sesame Oil - 25ml
Line-caught Yellowtail Fillet - 1
Egg Noodles - 1 cake
Fresh Chilli - 1
Cabbage - 100g
Spring Onion - 1
Julienne Carrot - 75g
Fresh Coriander - 3g
Peanuts - 10g
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 20ml of water, and 10ml of sweetener. Add the yellowtail fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STEAM MACHINE
Place a pot (with a lid) over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the yellowtail fillet from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam until cooked through, 8-10 minutes (flipping the yellowtail halfway). Alternatively, use a steamer if you have one.
HOMEMADE CHILLI OIL
To a heat-proof bowl, add the sliced chilli (to taste), the remaining garlic, and the remaining ginger. In a deep pan, heat up 30ml of oil. When hot (see Chef’s Tip for guidance!), carefully pour the oil over the chilli mixture. Set aside.
LOADED NOODLES
When the noodles are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced cabbage and the spring onion whites until the cabbage is slightly wilted, 2-3 minutes. Add the reserved marinade and leave to simmer until starting to bubble, 1-2 minutes. Add the julienne carrots and the cooked noodles. Toss until fully combined and season.
DINNER IS READY
Make a bed of the loaded noodles. Top with the steamed yellowtail. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped peanuts. Stunning, Chef!
Fresh Ginger - 20g
Garlic Clove - 1
Low Sodium Soy Sauce - 50ml
Sesame Oil - 50ml
Line-caught Yellowtail Fillets - 2
Egg Noodles - 2 cakes
Fresh Chilli - 1
Cabbage - 200g
Spring Onion - 1
Julienne Carrot - 150g
Fresh Coriander - 5g
Peanuts - 20g
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 30ml of water, and 15ml of sweetener. Add the yellowtail fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STEAM MACHINE
Place a pot (with a lid) over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the yellowtail fillet from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam until cooked through, 10-12 minutes (flipping the yellowtail halfway). Alternatively, use a steamer if you have one.
HOMEMADE CHILLI OIL
To a heat-proof bowl, add the sliced chilli (to taste), the remaining garlic, and the remaining ginger. In a deep pan, heat up 45ml of oil. When hot (see Chef’s Tip for guidance!), carefully pour the oil over the chilli mixture. Set aside.
LOADED NOODLES
When the noodles are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced cabbage and the spring onion whites until the cabbage is slightly wilted, 3-4 minutes. Add the reserved marinade and leave to simmer until starting to bubble, 2-3 minutes. Add the julienne carrots and the cooked noodles. Toss until fully combined and season.
DINNER IS READY
Make a bed of the loaded noodles. Top with the steamed yellowtail. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped peanuts. Stunning, Chef!
Fresh Ginger - 30g
Garlic Cloves - 2
Low Sodium Soy Sauce - 75ml
Sesame Oil - 75ml
Line-caught Yellowtail Fillets - 3
Egg Noodles - 3 cakes
Fresh Chillies - 2
Cabbage - 300g
Spring Onions - 2
Julienne Carrot - 225g
Fresh Coriander - 8g
Peanuts - 30g
MARINATION STATION
Boil a full kettle. In a shallow bowl, combine ½ the grated ginger, ½ the grated garlic, the soy sauce, the sesame oil, 40ml of water, and 20ml of sweetener. Add the yellowtail fillets and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
STEAM MACHINE
Place a pot (with a lid) over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, remove the yellowtail fillet from the marinade, reserving the marinade in the bowl, and place in a colander over the pot. Cover with the lid and allow to steam until cooked through, 10-12 minutes (flipping the yellowtail halfway). Alternatively, use a steamer if you have one.
HOMEMADE CHILLI OIL
To a heat-proof bowl, add the sliced chilli (to taste), the remaining garlic, and the remaining ginger. In a deep pan, heat up 60ml of oil. When hot (see Chef’s Tip for guidance!), carefully pour the oil over the chilli mixture. Set aside.
LOADED NOODLES
When the noodles are done, return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced cabbage and the spring onion whites until the cabbage is slightly wilted, 3-4 minutes. Add the reserved marinade and leave to simmer until starting to bubble, 2-3 minutes. Add the julienne carrots and the cooked noodles. Toss until fully combined and season.
DINNER IS READY
Make a bed of the loaded noodles. Top with the steamed yellowtail. Drizzle over the ginger-chilli oil (to taste). Sprinkle over the picked coriander, the spring onion greens, and the chopped peanuts. Stunning, Chef!
Fresh Ginger - 40g
Garlic Cloves - 2
Low Sodium Soy Sauce - 100ml
Sesame Oil - 100ml
Line-caught Yellowtail Fillets - 4
Egg Noodles - 4 cakes
Fresh Chillies - 2
Cabbage - 400g
Spring Onions - 2
Julienne Carrot - 300g
Fresh Coriander - 10g
Peanuts - 40g
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