Sizzling Chinese Steamed Fish
|Rainbow trout||36 Ounce (4 In Number, 250 Gram Or 9 Ounce Each)|
|Diced ginger||15 Milliliter (Fresh Ones, 1 Tablespoon)|
|Onions spring||5 , cut into 2 inch lengths and finely shredded|
|Groundnut oil||60 Milliliter (4 Tablespoon)|
|Sesame oil||1 Teaspoon|
|Light soy sauce||45 Milliliter (3 Tablespoon)|
|Egg noodle||1 Cup (16 tbs), stir fried|
|Vegetables||1 Cup (16 tbs) (For Serving)|
|Garlic||2 Clove (10 gm), finely chopped|
1. Make three diagonal slits on both sides of each fish and lay them on a heatproof plate. Place a small rack or trivet in a wok half-filled with water, cover and heat until just simmering.
2. Sprinkle the fish with the salt, sugar, garlic and ginger. Place the plate securely on the rack or trivet and cover. Steam gently for about 10-12 minutes, or until the flesh has turned pale pink and feels quite firm.
3. Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
4. Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish - the shredded onions will sizzle and cook in the hot oil. Sprinkle the soy sauce over the top. Serve the fish and juices immediately with boiled noodles and stir-fried vegetables.