Steamed Fish

Name: Steamed Fish
Ingredients: 1 tbsp toasted sesame oil; 2–3 garlic cloves, peeled and thinly sliced; 3 tbsp soy sauce; 2 tbsp good dry sherry or rice wine; 2 tbsp good dry sherry or rice wine; 2½-3 lb / 1.10–1.35 kg round fish, gutted but left whole with the head intact; 1 bunch spring onions or baby leeks, trimmed; 1 bunch spring onions or baby leeks, trimmed; 2 in / 5 cm piece fresh root ginger

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A small cod, hake, grilse (small salmon) or salmon trout in season, sea bass, grey mullet, grouper or rainbow trout can be cooked in this way. You can change the flavourings if you wish, adding coriander leaves, star anise, or dried tangerine peel.

Ingredients

2½-3 lb / 1.10–1.35 kg round fish, gutted but left whole with the head intact
1 bunch

Fish course
Pescatarian

Method

Rinse and dry the fish thoroughly. Split the spring onions or leeks lengthways, and lay half of them on an oval plate or dish large enough to take the fish and of a size to fit your steamer. Lay a few slices of ginger and garlic on top of the spring onions or leeks, and put a few slices in the fish. Put the fish in the dish, and sprinkle the remaining ginger and garlic on top. Cover with more s