Steamed Fish

Steamed Fish

(qing zheng yu) A really simple dish that requires only the most basic arsenal of Chinese ingredients.



Chinese prefer their fish whole – head, tail, skin, and often fins, all intact. Compared to fillets, fish cooked in its own package, so to speak, is much juicier and more flavourful.



Ingredients
I medium sized white fleshed whole fish (such as sea bass or red snapper)
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon salad oil
3 or 4 slices ginger
2 stalks spring onion
Few sprigs coriander leaves

Method

1. Rinse and drain fish. Score the skin widthways at 2 cm intervals on both sides.
2. Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes.
3. Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative – the green parts will curl).
4. Place the fish in a steamer. Lay the ginger slices, on the fish.
5. Steam the fish on a medium heat for about 10 minutes.
6. Mix soy sauce and vinegar.
7. Place the fish on a serving plate.
8. Pour sauce over fish.
9. Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. 10. Garnish with chopped coriander and serve.