Double-Cooked Fish with Ginger Sauce

This highly unusual process makes for an excellent dish. The fish is deep-fried first in very hot oil, then drained, steamed, and finished with a sauce. The deep-frying seals the flesh of the fish, capturing the moist juices, while the gentle steaming finishes the cooking. When properly fried, it is not oily or greasy at all.

Just before the end of cooking, hot oil is poured over the seasonings on the fish to release their flavours. Finally the sauce is added just before serving.