Prep 10 mins
Cook 15 mins
This dish is especially popular for Chinese New Year, the fish symbolizing longevity.
- 1 medium sized whole white fish fillet, gutted and scales removed (you can have your fish monger do this)
- 1⁄2 teaspoon salt
- 2 tablespoons soy sauce
- 1⁄2 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
- Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
- Place the fish on a large plate, and sprinkle with salt inside and out.
- Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
- Sprinkle the fish evenly with the ginger slices, then cover with a lid.
- Steam the fish on medium heat for about 10 minutes.
- Meanwhile, mix soy sauce and vinegar.
- When the fish is flaky and cooked, place it on a serving plate.
- Pour sauce over fish.
- Toss out any water from the wok, and add oil and green onions.
- Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
- Garnish with chopped coriander (cilantro) and serve.