Steamed
whole fish is a popular Chinese dish and here the fish is flavored with garlic,
ginger and spring onions and cooked in sizzling hot oil.
Ingredients
2
Rainbow trout or sea bass (white meat fish) medium
size
3 cloves
Garlic, finely chopped
5 stalks
Spring onions (cilantro) cut into 5 cm length and
shredded
1 tbsp
Fresh root ginger, finely diced
4 tbsp
Groundnut oil
3 tbsp
Light soy sauce
1 tsp
Sesame oil
1/2 tsp
Sugar
1/4 tsp
Salt
-
Garnishing : thread egg noodles and stir-fried
vegetables
Method :
Score the fish diagonally on both sides and lay
them on a heat-proof plate. Place a small rack or trivet in a wok half-filled with water,
cover and heat until just simmering.
Sprinkle fish with salt, sugar, garlic and
ginger, then continue to steam for approx. 10 minutes more or until the flesh feels quite
firm.
Turn off heat, remove the cover and sprinkle the
spring onions over the fish and replace the cover.
Heat the ground nut and sesame oil in a
small pan over high heat until just smoking then quickly pour a quarter over the spring
onions on each of the fish - the shredded onions will sizzle and cook in the
hot oil.
Drizzle some soy sauce over the top of the fish.
Serve the fish and the juices immediately and
for added variety, garnish with boiled noodles and some stir-fried vegetables eg. stir-fried
snow peas with carrot shreds.
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