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Chinese Ginger Fish
- Serves
4
- Difficulty
Easy
By Jill Dupleix
Published 2002
A quick, easy meal for everyone who loves Cantonese-style steamed fish. The fish is best with the skin left on, as the final hot dressing will cause it to sizzle and crisp, but if you don’t like the skin, you can peel it off before steaming.
Ingredients
5 cm. 1 3
Method
Peel the ginger and cut into tiny matchsticks. Finely slice the chilli and spring onions. Gently wash the fish, pat dry and arrange on a heatproof platter that will fit into your, steamer.
Mix the soy, sesame oil, rice wine and sugar together, and pour over the fish, skin-side up. Scatter the ginger, chilli and half the spring onions on top and steam for 8 to 10 minutes, until the flesh
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