Chinese Steamed Fish
A really simple dish that requires only the most basic arsenal of Chinese ingredients. Chinese prefer their fish whole – head, tail, skin, and often fins, all intact. Compared to fillets, fish cooked in its own package, so to speak, is much juicier and more flavourful.
Serves 2 to 4
1 medium-sized white fleshed whole fish (such as sea bass or red snapper)
2 stalks spring onions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
Few sprigs coriander leaves
Rinse and drain fish.
On both sides of fish, cut deep incisions across width at 3 cm (1 inch) intervals.
Sprinkle with salt inside and out.
Cut spring onions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert spring onions and ginger into incisions – any excess can be placed inside fish.
Place fish in a steamer. Steam on a medium heat for about 10 minutes.
Place fish on a serving dish.
Mix soy sauce and vinegar and pour over fish.
*Remove water from wok. Add oil to wok, heat till sizzling and pour over fish.
Garnish with chopped coriander and serve.
Notes: *Tip: For an easy, instant soup, don't throw out the liquid in the wok after steaming the fish. Taste it, add water as necessary, and bring to a boil. You should have enough for a couple of bowls of fish soup. Garnish with spring onions or coriander, and you are all set.
Complementary Wines: Beer: India Pale Ale, Orvieto, Sparkling Shiraz, Tea: Green, Trocken
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