Cantonese Style Steamed Fish

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4-1 kg whole carp or 3/4-1 kg bream or 3/4-1 kg grouper or 3/4-1 kg sea bass
• 2 tablespoons shaoxing wine
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon finely chopped gingerroot
• 1 teaspoon roasted sesame oil
• 2 tablespoons oil
• 2 spring onions, finely shredded
• 3 tablespoons finely shredded ginger
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 place the fish in a large bowl.
• 2 add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
• 3 cover with clingfilm and leave to marinade in the fridge for 10 minutes.
• 4 arrange the fish on a heatproof plate, with the marinade, and place in a steamer. steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
• 5 remove the fish from the steamer and place in a heatproof platter.
• 6 heat a wok over high heat, add the oil and heat until smoking.
• 7 sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
• 8 this will cause the skin to crisp, and cook the garnish.