Steamed Whole Fish with Ginger & Soy

{ A TASTY CLASSIC CHINESE SPECIAL OCCASION BANQUET DISH. }

{ INGREDIENTS }

1 x 800g whole Snapper, scaled

1 large thumb ginger, very finely julienned

4 spring onions, 2 very finely sliced diagonally, 2 julienned lengthways for garnish

½ cup Chang’s Light Soy Sauce

½ cup peanut or other neutral oil

1 tsp. Chang’s Sesame Oil

1 bunch coriander to garnish

3 tbsp. Chang’s Oyster Sauce to serve

 

RUB

2 tbsp. Shaosing rice wine

1 tsp. Chang’s Sesame Oil

1 tsp. sugar

1 tsp. salt

{ METHOD }

Pat the fish dry and make two deep incisions on each side. Mix the rub ingredients and rub all over the fish and into the incisions.

Place the fish into a steamer (best on a sheet of baking paper or a cabbage leaf) and steam for about 10-15 minutes, checking the fish is just ‘set’ near the bone in the incisions.

While the fish is steaming, place the ginger and sliced spring onions in a small bowl with half the soy sauce. Heat half the oil to smoking hot and pour over the spring onions, soy and ginger.

Transfer the fish to a platter, and pour over the remaining soy and the spring onion and ginger mixture. Heat the remaining oil to smoking and pour over the fish.

Sprinkle over sesame oil and garnish with coriander and julienned spring onion.

Serve with a small bowl of oyster sauce.

Prep time: 
Cook time: 
Total time: 15 minutes
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