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Drunken Steamed Fish

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  Whole fish 32 Ounce (4 fish, e.g. red snapper, mullet or trout, each weighing about 250 g ( 8 oz))
  Medium dry sherry 1⁄4 Pint (150 ml)
  Light soy sauce 1 Tablespoon
  Corn flour 1 Teaspoon
  Groundnut oil 1 Tablespoon
  Spring onions 2 , sliced diagonally
  Chopped ginger root 1 Tablespoon
  Broccoli florets 8 Ounce (250 g)
  Salt To Taste
  Szechwan peppercorns To Taste, roasted and ground

1. Season the fish lightly with salt, fairly liberally with Szechwan pepper. Pour over the sherry, cover and leave to marinate for at least 4 hours, turning once. Drain, reserving the marinade, and set aside.
2. Blend together the soy sauce, reserved marinade and cornflour. Set aside.
3. Heat the oil in a small saucepan, add the spring onions and ginger and stir-fry for 1 minute. Add the blended sauce and bring to the boil. Set aside.
4. Steam the broccoli for 5 minutes, remove and keep warm.
5. Place 2 fish on greaseproof paper in the steamer and steam for about 7 minutes. Arrange on a warmed serving dish. Drain the juices from the paper into the sauce. Repeat with the remaining fish.
6. Reheat the sauce, arrange the broccoli around the fish and pour over the sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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