eCook Meal
Savanna’s Ginger Steamed Yellowtail
with noodles, homemade chilli oil & spring onions
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R188.47
for 4 servings · R47.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Sesame Oil needs 100 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 40% of packR52.00
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Savanna’s Ginger Steamed Yellowtail?
The preparation time for Savanna’s Ginger Steamed Yellowtail with noodles, homemade chilli oil & spring onions is between 20 and 35 minutes.
What is the total time required to make Savanna’s Ginger Steamed Yellowtail with noodles, homemade chilli oil & spring onions?
The total time required to make Savanna’s Ginger Steamed Yellowtail with noodles, homemade chilli oil & spring onions is between 30 and 50 minutes.
How many servings does Savanna’s Ginger Steamed Yellowtail provide?
4 servings
What are the main ingredients in Savanna’s Ginger Steamed Yellowtail?
Cabbage, Carrot, Chilli, Egg Noodles, Fresh Coriander, Garlic, Ginger, Line-caught Yellowtail Fillets, Low-Sodium Soy Sauce, Peanuts, Sesame Oil, Spring Onion
What is the nutritional information of Savanna’s Ginger Steamed Yellowtail?
Calories: 816, Carbs: 55 grams, Fat: grams, Protein: 50.6 grams, Sugar: 8.1 grams, Salt: 1182 grams
How do I prepare Savanna’s Ginger Steamed Yellowtail?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Savanna’s Ginger Steamed Yellowtail?
Cabbage, Carrot, Chilli, Egg Noodles, Fresh Coriander, Garlic, Ginger, Line-caught Yellowtail Fillets, Low-Sodium Soy Sauce, Peanuts, Sesame Oil, Spring Onion
How many calories does Savanna’s Ginger Steamed Yellowtail have?
816 calories
How much fat content does Savanna’s Ginger Steamed Yellowtail have?
grams