Steamed fish Cantonese-style.




Now for this recipe you can use fillets of fish of a whole fish, both are good but for this.  I have just chosen a whole fish for the coming new year of the dragon as fish is such a symbolic thing to eat.  Also this is a very healthy as well as very tasty way to eat fish . The light steamed flesh of the fish should just flake away from the bone when it is cooked.  And the flavours from the ginger, coriander and soy sauces just go so well together.

You will need
450g/1lb firm white whole fish 
1 tsp coarse sea salt 
1½ tbsp fresh root ginger
3 tbsp finely shredded spring onions
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp groundnut oil
2 tsp sesame oil
1 bunch of fresh coriander 

Now it all depends on what fish you can get hold of but you could use cod or sea bass or if you are really going to blow your budget Dover sole or turbot.  What ever you use, make sure that it is fresh fish from a reputable fishmonger.

Start by patting your fish dry with kitchen paper towel; also make sure that all the scales have been removed.  Then  rub salt on the out side of the fish and on the inside of  the cavity as well. Now take your fresh ginger and shred it as fine as you can and then put half of it in the cavity as well.

Now place your fish on what ever you are going to de steaming it on and then sprinkle the rest of the ginger of the fish.  Now all depending on how big your fish is you can steam it on almost any thing.  I have even used a colander over a pan of boiling waste rapped in tin foil; if you are lucky you will have a fish kettle.  You could even try using a frying pan with some water in and a rack in the pan and a plate on the rack, cover with a lid and you have a steamer.  The best way is to get the water up to the boil, then put the fish in, and cook it a whole fish takes about 12 to 15 minutes.

Remove your fish from the steamer once it is cooked and drain away any excess liquid .Now you need to heat the two oil together so the are smoking and then spoon them over this fish crisping the skin. Then diesel the two kinds of soy sauce and sprinkle with chopped coriander and chopped spring onions.

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