Steamed Fish with Ginger and Spring Onion
Chinese cuisine, meat main dishes.
🍽️ Makes 4
Ingredients
| 1 about 700 g | whole fish (mullet, perch or trout), cleaned | |
| 1/2 tsp | 2.5 ml | salt |
| 1 tbsp (15 ml) | sesame oil | |
| 2-3 | spring onions, halved lengthwise | |
| 2 tbsp (30 ml) | light soy sauce | |
| 2 tbsp (30 ml) | Chinese rice wine or dry sherry | |
| 1 tbsp (15 ml) | grated fresh ginger | |
| 2 tbsp (30 ml) | oil | |
| — | finely chopped spring onion, for garnish |
Instructions
With a sharp knife, make deep crosswise cuts on both sides of the fish, about 2-3 cm apart. Rub the fish inside and out with salt and sesame oil. Place the spring onions on the bottom of a heatproof dish and set the fish on top. Mix the soy sauce, rice wine and grated ginger and pour this mixture over the fish. Place the dish in a steamer and steam over high heat for 12-15 minutes. Remove the dish from the steamer and sprinkle with finely chopped spring onion. Heat the oil until very hot and pour it over the fish. Serve immediately.