Steamed Whole Fish Recipe
Finally an interesting and good recipe of Steamed Whole Fish has arrived. Fish is the most important ingredient in Steamed Whole Fish. This Steamed Whole Fish when served as a Side Dish will bring happiness in your dining room. The Steamed Whole Fish holds a high place in the Chinese cuisine. I am certain you and I will concur that this Steamed Whole Fish is just delicious.
Ingredients
3 slices fresh roof ginger, peeled and chopped
2 tspn salt
1.25kg small fish (Trout, sole or mackerel, for example)
3 tblspn light soy sauce
1 1/2 tspn sugar
1 tblspn wine vinegar
2 tblspn sunflower oil
2-3 rashers bacon, diced
3-4 large dried chinese mushrooms, soaked for 20 minutes
4 spring onions, chopped
Directions
Combine the ginger and salt and rub over the fish both inside and out.
Leave for 30 minutes, Mix the soy sauce with the sugar, vinegar and oil.
Pour this mixture over the fish and leave for 15 minutes.
Transfer the fish to a heatproof dish and spoon over the marinade.
Sprinkle with the bacon, mushrooms and spring onions.
Place on a rack in a wok containing boiling water or in a steamer and steam vigorously for 12 minutes.
The fish is cooked when it will flake easily using chop- sticks.
Leave for 30 minutes, Mix the soy sauce with the sugar, vinegar and oil.
Pour this mixture over the fish and leave for 15 minutes.
Transfer the fish to a heatproof dish and spoon over the marinade.
Sprinkle with the bacon, mushrooms and spring onions.
Place on a rack in a wok containing boiling water or in a steamer and steam vigorously for 12 minutes.
The fish is cooked when it will flake easily using chop- sticks.
