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Classic Chinese steamed fish recipe  

Steamed Fish 清蒸魚 (qīngzhēng yú) A really simple dish that requires only the most basic arsenal of Chinese ingredients.



 

Chinese prefer their fish whole – head, tail, skin, and often fins, all intact. Compared to fillets, fish cooked in its own package, so to speak, is much juicier and more flavourful.

Serves 2 to 4

Ingredients
1 medium-sized white fleshed whole fish (such as sea bass or red snapper)
Salt
2 stalks spring onions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
Few sprigs coriander leaves

Method

  1. Rinse and drain fish.
  2. On both sides of fish, cut deep incisions across width at 3 cm (1") intervals.
  3. Sprinkle with salt inside and out.
  4. Cut spring onions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert spring onions and ginger into incisions – any excess can be placed inside fish.
  5. Place fish in a steamer. Steam on a medium heat for about 10 minutes.
  6. Place fish on a serving dish.
  7. Mix soy sauce and vinegar and pour over fish.
  8. *Remove water from wok. Add oil to wok, heat till sizzling and pour over fish.
  9. Garnish with chopped coriander and serve.

Notes:
*Tip: For an easy, instant soup, don't throw out the liquid in the wok after steaming the fish. Taste it, add water as necessary, and bring to a boil. You should have enough for a couple of bowls of fish soup. Garnish with spring onions or coriander, and you are all set.

 
   
   

 

 
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