Steamed Fish with Garlic, Spring Onions and Ginger
|Firm white fish fillets/Whole fish - 1 pound 450 grams||12 Ounce (350 Grams, Cod, Sole)|
|Coarse sea salt||1 Teaspoon|
|Fresh ginger||1 Tablespoon, finely chopped|
|Spring onions||2 Tablespoon, finely chopped|
|Light soy sauce||1 Tablespoon|
|Oil||1 Tablespoon (Preferably Ground Nut)|
|Sesame oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), peeled and thinly sliced|
1. If using a whole fish, remove the gills; pat dry the fish or fillets with paper towel.
2. Rub the salt on both sides, and then leave it for 30 minutes (this helps the flesh to firm up and draws out any excess moisture).
3. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the fish on a plate and scatter the ginger evenly over the top, carefully lower it into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently until it is just cooked, flat fish will take about 5 minutes to cook and thicker fish or fillets like sea bass will take 15 minutes.
5. Remove the plate and sprinkle on the spring onions and light soy sauce on top.
6. Heat the sesame and groundnut oils together in a small saucepan, add the garlic slices and brown them.
7. Pour the garlic oil mixture over the top of the fish and serve immediately.