Chinese Steamed Fish in Sauce

Stella Mae's Note:

This dish is especially popular for Chinese New Year, the fish symbolizing longevity. Chinese people enjoy the entire fish intact when it comes to the table: head, tail, fins, skin, and never mind the bones! Whole fish is considered more flavorful than fillets. Red snapper is a good choice for this fish, but choose whichever fish you prefer. When I was in China, the sauce had more vinegar than soy sauce in some restaurants and homes, so you can adjust this to your own taste. From a Chinese cooking site

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 medium sized whole white fish fillet , gutted and scales removed (you can have your fish monger do this)
• ½ teaspoon salt
• 2 tablespoons soy sauce
• ½ teaspoon rice wine vinegar
• 1 tablespoon sesame oil (or salad oil)
• 4 slices fresh ginger , julienned
• 2 large spring onions , julienned
• chopped cilantro , to sprinkle over top

Directions:

1. Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
2. Place the fish on a large plate, and sprinkle with salt inside and out.
3. Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
4. Sprinkle the fish evenly with the ginger slices, then cover with a lid.
5. Steam the fish on medium heat for about 10 minutes.
6. Meanwhile, mix soy sauce and vinegar.
7. When the fish is flaky and cooked, place it on a serving plate.
8. Pour sauce over fish.
9. Toss out any water from the wok, and add oil and green onions.
10. Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
11. Garnish with chopped coriander (cilantro) and serve.