Drunken Steamed Fish Recipe
Ingredients
| 4 whole fish, e.g. red snapper, mullet or trout, each weighing about 250 g ( 8 oz) | ||
| Dry sherry | 150 Milliliter | |
| Light soy sauce | 1 Tablespoon | |
| Cornflour | 1 Teaspoon | |
| Groundnut oil | 1 Tablespoon | |
| 2 spring onions, sliced diagonally | ||
| Root ginger | 1 Tablespoon, chopped | |
| Broccoli florets | 250 Gram | |
| Salt and Szechwan peppercorns, roasted and ground, to taste | ||
Directions
1. Season the fish lightly with salt, fairly liberally with Szechwan pepper. Pour over the sherry, cover and leave to marinate for at least 4 hours, turning once. Drain, reserving the marinade, and set aside.
2. Blend together the soy sauce, reserved marinade and cornflour. Set aside.
3. Heat the oil in a small saucepan, add the spring onions and ginger and stir-fry for 1 minute. Add the blended sauce and bring to the boil. Set aside.
4. Steam the broccoli for 5 minutes, remove and keep warm.
5. Place 2 fish on greaseproof paper in the steamer and steam for about 7 minutes. Arrange on a warmed serving dish. Drain the juices from the paper into the sauce. Repeat with the remaining fish.
6. Reheat the sauce, arrange the broccoli around the fish and pour over the sauce.
2. Blend together the soy sauce, reserved marinade and cornflour. Set aside.
3. Heat the oil in a small saucepan, add the spring onions and ginger and stir-fry for 1 minute. Add the blended sauce and bring to the boil. Set aside.
4. Steam the broccoli for 5 minutes, remove and keep warm.
5. Place 2 fish on greaseproof paper in the steamer and steam for about 7 minutes. Arrange on a warmed serving dish. Drain the juices from the paper into the sauce. Repeat with the remaining fish.
6. Reheat the sauce, arrange the broccoli around the fish and pour over the sauce.
Chef
