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Steamed ginger fish served with egg-fried rice
Fruit and vegetables
thumb-sized piece of fresh
ginger
, finely shredded
1 tbsp grated
orange
zest
1 tbsp grated
lemon
zest
2
spring onions
, halved through the middle and finely shredded
small handful fresh
basil
leaves, shredded
2 tbsp finely chopped
spring onions
Tins, packets and jars
enough long grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely
Cooking ingredients
1 tsp coarse
salt
2 tbsp light
soy sauce
1 tbsp peanut or groundnut oil
1 tbsp
olive oil
2 tsp
sesame oil
1 tsp
salt
2 tbsp groundnut oil
¼ tsp freshly ground
black pepper
Dairy, eggs and chilled
2 large free-range
eggs
, lightly beaten
Meat, fish and poultry
4 thick
white fish
fillets with skin, such as cod, or coley, weighing about 115g/4oz each
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