Whole Steamed Fish with Ginger and Spring Onions

Name: Whole Steamed Fish with Ginger and Spring Onions
Yield: Serves six as part of a shared meal
Cuisine: Chinese
Ingredients: 1 x 1 kg whole fish, such as snapper, dory and seabass; 1 leaf Chinese cabbage, left whole; 1 x 1 kg whole fish, such as snapper, dory and seabass; 1 x 1 kg whole fish, such as snapper, dory and seabass; 100 ml Chicken Stock; 50 ml light soy sauce; 4 spring onions, left whole; ½ teaspoon sea salt; 1 x 1 kg whole fish, such as snapper, dory and seabass; a good handful of coriander; 4 spring onions, finely shredded with some green left on; 80 ml peanut oil; 30 g castor sugar; 1 large knob ginger, peeled and cut into very fine julienne; 30 ml sesame oil; 30 ml shaohsing wine

Preparation info

Serves
six
as part of a shared meal

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This really is an ingenious way to steam fish. Cooking in a bowl in stock allows the juices released during steaming to add to the finished sauce. To finish, hot oil is poured over to crisp the skin and bring another level of fragrance to the dish. This dish is designed like all other Asian dishes in this section of the book - to be shared - so if the number of diners grows, so should the selection of dishes. If you have over eight diners you would probably need to double the recipe to allo

Ingredients

Asia
China
Main course

Ingredients

Method