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Steamed Fish With Ginger And Spring Onions

Chinese.wok's picture
Ingredients
Whole fish (sea bass, trout or grey mullet, etc.) - 1 weighing about 1 1/2 lb (675 g), cleaned
Salt - 1/2 teaspoon
Sesame oil - 1 teaspoon
Spring onions - 4
Dried chinese mushrooms (glossary) - 2-3, soaked and shredded (optional)
Pork fillet - 2 oz (50 g), thinly shredded (optional)
Light soy sauce - 2 tablespoons
Chinese rice wine - 1 tablespoon
Fresh ginger root - 1 tablespoon, thinly shredded
Oil - 2 tablespoons
Directions

GETTING READY
1. Choose fish that is scaled and gutted.
2. With a cloth or kitchen paper wash and dry it well both inside and out.
3. Score both sides of the fish diagonally as far as the bone at intervals of about 1" (2.5cm).
4. Rub the salt and sesame oil inside and outside the fish.
5. Place it on top of 2-3 spring onions on a platter.

MAKING
6. In a bowl mix the mushrooms and pork (if using) with a little of the soy sauce and wine.
7. Stuff about half of this mixture inside the fish and place the rest on top with the ginger.
8. In a hot steamer place the platter and steam over a high heat for 15 minutes.
9. Thinly shred the remaining spring onions.

FINALIZING
10. In a little saucepan heat the oil until bubbling and place the fish removing it from the steamer.
11. Arrange the spring onion shreds on top, pour the remaining soy sauce and wine over it and then pour the hot oil over the whole length of the fish.

SERVING
12. Serve the fish hot spooning around the liquid.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Steamed
Interest: 
Spring
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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