Chinese Steamed Whole Fish
This simple steamed fish brings out the delicate flavours of the fish and looks magnificent on the table
What you will need
- 1x 600g whole fish, scaled, gutted and washed
- 2 Tbsp Shaoxing wine or dry sherry
- 3cm fresh ginger, cut into large slices
- 2 spring onions, cut into 5cm pieces
- 1 Tbsp fresh ginger, finely sliced
- 1 spring onions finely sliced
- 1 Tbsp sesame oil
- 2 tsp low salt soy sauce
- 1/4 cup warm water
Method
- Cut several deep slices into each side of the fish
- Rub the fish inside and out with the Shaoxing wine
- Fill the cavity with half of the large slices of ginger and spring onions
- Place the fish on a plate that fits inside your steamer
- Steam over a high heat until the flesh of the fish is cooked and flakes from the bones
- Transfer the cooked fish to a serving plate
- Heat the sesame oil until just smoking
- Pour hot oil over the fish
- Mix together the soy sauce with warm water and pour over the fish
- Sprinkle the fish with the finely sliced ginger and spring onion and serve.