Recipe Tip: Steamed Fish with Spring Onion and Ginger
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Get your steamer ready: a whole, steamed fish is quick and easy to prepare, and the ginger and spring onions set off its delicate taste perfectly.
- 1 large or 2 small whole fish, such as char or trout, cleaned and gutted
- 4spring onions, white and green parts kept separate
- 1thumb-sized piece of ginger (crushed)
- 5 tablespoonsoy sauce, plus an extra dash
- 1 tablespoonShaoxing wine (rice wine, available in Asian shops) or sherry
- 1thumb-sized piece of ginger (peeled)
- 5 tablespoonpeanut oil
Step 1Cut several deep slashes on both sides of the fish to ensure that it cooks evenly.
Step 2Keep the green parts of the spring onions long and slice the white parts finely.
Step 3Place the fish in a shallow bowl. Put the green parts of the spring onions and the crushed ginger in the belly of the fish. Season the fish with a dash of soy sauce, add the Shaoxing wine or sherry and leave to marinate for 30 minutes.
Step 4Meanwhile, slice the remaining ginger into long thin strips using a sharp knife. Mix the soy sauce with 3 tablespoons of water and set aside.
Step 5Heat the oven to its lowest setting and place a serving plate inside to warm.
Step 6Prepare the steamer: fill the steamer with a little water and bring to the boil over a high heat.
Step 7Pour off the liquid that has collected in the bowl with the fish, remove the spring onion from the belly of the fish and place it in the steamer, then place the fish on top (to prevent sticking).
Step 8Steam for 8–12 minutes, depending on the size of the fish. The fish is cooked when the flesh separates easily from the bones or when the fins can be pulled out easily.
Step 9Use a slotted spoon to carefully remove the cooked fish and place on the warmed serving plate.
Step 10Pour the soy sauce mixture over the fish and scatter the finely chopped ginger and spring onions over the fish.
Step 11Heat the peanut oil over high heat in a frying pan until smoking then pour it over the fish and seasonings (don't be alarmed – it will sizzle loudly).
Step 12Serve immediately with a bowl of steamed rice.
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