Steamed Fish Recipe
Ingredients
| Salt | 2 Teaspoon | |
| 3 quarter-size slices fresh ginger | ||
| 4 whole green onions | ||
| Salad oil | 2 Tablespoon | |
| Coriander sprig | 5 | |
| 2 tablespoons matchstick pieces fresh ginger | ||
| Soy sauce | 2 Tablespoon | |
Directions
Clean and scale whole fish.
Make 3 diagonal slices across body on each side of fish.
Rub fish inside and out with 2 teaspoons salt.
If you use fillets, rub 1 teaspoon salt on all sides.
Place on a heatproof dish or platter that will fit inside a steamer.
Place the 3 ginger slices on fish.
Cut 2 of the onions in 11/2-inch lengths and place on fish.
Cut the other 2 onions in 1 1/2-inch lengths, then slice lengthwise in thin shreds; reserve.
Place dish on rack in steamer.
Cover and steam over boiling water until fish flakes when prodded in thickest part with a fork (8 to 10 minutes for small fish or fillets, 10 to 12 minutes for a 1 1/2 pound fish, 16 to 18 minutes for a 2 1/2 pound fish).
While fish is steaming, heat oil in a small pan until hot but not smoking.
Remove dish with fish from steamer, discard ginger and green onion, and tip dish slightly to drain off cooking liquid.
Sprinkle onion shreds, coriander, ginger, and soy over fish.
Pour hot oil over fish
Make 3 diagonal slices across body on each side of fish.
Rub fish inside and out with 2 teaspoons salt.
If you use fillets, rub 1 teaspoon salt on all sides.
Place on a heatproof dish or platter that will fit inside a steamer.
Place the 3 ginger slices on fish.
Cut 2 of the onions in 11/2-inch lengths and place on fish.
Cut the other 2 onions in 1 1/2-inch lengths, then slice lengthwise in thin shreds; reserve.
Place dish on rack in steamer.
Cover and steam over boiling water until fish flakes when prodded in thickest part with a fork (8 to 10 minutes for small fish or fillets, 10 to 12 minutes for a 1 1/2 pound fish, 16 to 18 minutes for a 2 1/2 pound fish).
While fish is steaming, heat oil in a small pan until hot but not smoking.
Remove dish with fish from steamer, discard ginger and green onion, and tip dish slightly to drain off cooking liquid.
Sprinkle onion shreds, coriander, ginger, and soy over fish.
Pour hot oil over fish
Chef
