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
1 medium-sized white fleshed whole fish (such as sea bass or red snapper)
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
- Rinse and drain fish.
- On both sides of fish, cut deep incisions
across width at 3 cm (1") intervals.
- Sprinkle with
salt inside and out.
- 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.
- Place fish in a steamer. Steam on a
medium heat for about 10 minutes.
- Place fish on a serving
- Mix soy sauce and vinegar and pour over fish.
- *Remove water
from wok. Add oil to wok, heat till sizzling and pour over
- Garnish with chopped coriander and serve.
*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.