Steamed Whole Fish
|Ginger root slice||3 , peeled and chopped (Fresh)|
|Small fish||1 1⁄4 Kilogram (Trout, Sole Or Mackerel, For Example)|
|Light soy sauce||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Wine vinegar||1 Tablespoon|
|Sunflower oil||2 Tablespoon|
|Bacon rashers||3 , diced|
|Dried chinese mushrooms||4 Large, soaked for 20 minutes|
|Onions spring||4 , chopped|
Combine the ginger and salt and rub over the fish both inside and out.
Leave for 30 minutes, Mix the soy sauce with the sugar, vinegar and oil.
Pour this mixture over the fish and leave for 15 minutes.
Transfer the fish to a heatproof dish and spoon over the marinade.
Sprinkle with the bacon, mushrooms and spring onions.
Place on a rack in a wok containing boiling water or in a steamer and steam vigorously for 12 minutes.
The fish is cooked when it will flake easily using chop- sticks.