Chinese Steamed Whole Fish

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.