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Steamed Whole Fish Recipe
Serves 6
For more people, use more than one fish. Each fish should be no more than 2 lbs unless you have a very large steamer.
Ingredients: 2 lbs whole fish, cleaned - rock cod, flounder, pomfret
2 tsp salt
4 scallions
1 tbsp ginger slivers
1 cup stock
1 tbsp dry gin
1/2 tsp sugar
Cornstarch paste
2 tbsp peanut oil
1 sprig Chinese parsley
Instructions: 1. Clean and scale fish, leaving head and fins intact.
2. Wash and pat dry, rub with salt.
3. Allow to stand at room temperature for 30 minutes.
4. On both sides of fish, make parallel diagonal cuts 1 inch apart through meaty section.
5. Trim and shred scallions diagonally in 2-inch lengths.
6. Peel and shred fresh ginger root.
7. Place pieces of scallion and ginger in cuts.
7. Place fish on greased plate.
8. Steam at rapid boil for 15 to 25 minutes, depending on size, until you can flake flesh. Overcooking will toughen flesh, so watch closely.
9. Heat peanut oil in beaker or small saucepan.
10. In wok, heat stock, gin and sugar.
11. When fish is cooked, remove from steamer.
12. Drain juices into stock mixture.
13. Thicken slightly with cornstarch paste.
14. Pour hot oil, then stock mixture, over fish.
15. Garnish with Chinese parsley.
16. Serve.
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