Sizzling Chinese Steamed Fish recipe
information
Steamed whole fish is very popular in China, and the wok is used as a steamer.
ingredients
In this recipe the fish is flavoured with garlic, ginger and spring onions cooked in sizzling hot oil.
4 rainbow trout, about 250 g (9 oz) each
1.5 ml (4 tsp) salt
2.5 ml (2 tsp) sugar
2 garlic cloves, finely chopped
15 ml (1 tbsp) finely diced fresh root ginger
5 spring onions, cut into 5 cm (2 in) lengths and finely shredded
60 ml (4 tbsp) groundnut oil
5 ml (1 tsp) sesame oil
45 ml (3 tbsp) light soy sauce
thread egg noodles and stir-fried vegetables, to serve
1.5 ml (4 tsp) salt
2.5 ml (2 tsp) sugar
2 garlic cloves, finely chopped
15 ml (1 tbsp) finely diced fresh root ginger
5 spring onions, cut into 5 cm (2 in) lengths and finely shredded
60 ml (4 tbsp) groundnut oil
5 ml (1 tsp) sesame oil
45 ml (3 tbsp) light soy sauce
thread egg noodles and stir-fried vegetables, to serve
method
1. Make three diagonal slits on both sides of each fish and lay them on a heatproof plate. Place a small rack or trivet in a wok half-filled with water, cover and heat until just simmering.
2. Sprinkle the fish with the salt, sugar, garlic and ginger. Place the plate securely on the rack or trivet and cover. Steam gently for about 10 - 12 minutes, or until the flesh has turned pale pink and feels quite firm.
3. Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
4. Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish — the shredded onions will sizzle and cook in the hot oil. Sprinkle the soy sauce over the top. Serve the fish and juices immediately with boiled noodles and stir-fried vegetables.
2. Sprinkle the fish with the salt, sugar, garlic and ginger. Place the plate securely on the rack or trivet and cover. Steam gently for about 10 - 12 minutes, or until the flesh has turned pale pink and feels quite firm.
3. Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
4. Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish — the shredded onions will sizzle and cook in the hot oil. Sprinkle the soy sauce over the top. Serve the fish and juices immediately with boiled noodles and stir-fried vegetables.
serving amount
serves 4
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more information
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