Chinese Steamed Fish

This is truly an unbeatable way to eat fish and this recipe will give

you that classic steamed fish you find eating out but can never seem

to replicate at home. It's ridiculously simple and the trick is all in the

final flourish when you pour that scalding peanut oil over the fish,

blistering the skin and scalding the aromas - the aroma released is

unforgettable.

Method

Place fish on a large plate and slit three times (at 3cm

intervals) to the bone on both sides of fish. Spoon over mixture

of rice wine, soy, chopped ginger and sesame, massage gently

over entire fish. Marinate in fridge for ten minutes.

Place fish on a plate. Balance plate on a metal trivet in a wok

and steam covered over simmering water for five to eight

minutes. To test if fish is cooked insert a small sharp knife into

the thickest part of the flesh and part gently. If the flesh is not

pink and translucent it is cooked. Remove from heat and set

aside.

Heat peanut oil in a hot wok till smoking. Sprinkle fish with

spring onions, shredded ginger and pepper then slowly pour

hot oil over fish to crisp the skin up and scald the aromatics.

Garnish generously with sprigs of coriander. Serve with

steamed jasmine rice.

Ingredients

1 kg whole white fish (barramundi, baby red snapper, coral trout)

2 tbs shaoxin rice wine

2 tbs light soy

1 tbs ginger, chopped finely

1 tsp sesame oil

3 tbs peanut or vegetable oil

2 to 3 spring onions, shredded diagonally (soak in ice water if you want beautiful curly

tendrils but not necessary)

3 tbs ginger, shredded as finely as possible (like hair)

Freshly ground white pepper

A dozen sprigs of coriander