Chinese Steamed Fish with Ginger Shallot Sauce
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
2 servings
- 2 x 350 - 400g / 12 - 13 oz bream or snapper fish (, gutted, scaled and cleaned (Note 1)
- 2 stems of shallots (scallions / green onions), diagonally julienned to 5cm/2" length)
- 4 x 3cm / 1 x 2" piece of ginger julienned
- 2 tbsp Japanese cooking sake (Note 2)
- 2 pinches of salt
- 3 tsp soy sauce (Note 3)
- 2 tsp sesame oil
- 4 tbsp oil (vegetable, canola or peanut oil)
- Red chilli julienned (Note 4)
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Preparation
Step 1
Cut 2 slashes on each side of the fish. Cut through to the bone.
Step 2
Drizzle 1 tbsp of sake onto each fish.
Step 3
Steam fish using method of choice, or bake (see directions below).
Step 4
Meanwhile, heat oil over medium high heat until hot.
Step 5
Transfer fish onto serving plates. Top with shallots and ginger.
Step 6
Sprinkle with salt, drizzle over soy sauce and sesame oil.
Step 7
Pour oil over fish - enjoy the drama as it bubbles!
Step 8
Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.
Step 9
Bamboo steamers in wok (see video)
Step 10
Place fish on a plate and put plate in bamboo steamer. Repeat with other fish. Stack bamboo steamers and put lid on.
Step 11
Fill wok with water, ensuring it doesn't touch the bottom of the steamer. Bring water to boil over high heat, then place bamboo steamer on wok.
Step 12
Steam for 10 minutes. Carefully transfer fish onto serving places.
Step 13
Bake
Step 14
Wrap each fish in foil, place on tray. Bake at 180C/350F for 15 minutes. Open foil and carefully transfer fish onto serving plates.
Step 15
Other methods
Step 16
Steamer fitted inside a large pot, or a microwave steamer.
Step 17
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