Steamed Fish, Chinese Style

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Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Select a fresh rock fish between two and three pounds.
  • Clean, remove scales, gut and gills.
  • Traditionally, this dish is served with the fish head intact, but you may decide for yourself and your guests.
  • Make four or five diagonal slices on each side of the fish and place the fish in a bamboo steamer basket over a wok with boiling water.
  • Cover.
  • Steam fish for approximately 10 minutes.
  • Fish is fully cooked when meat flakes away from the bone with a fork using gentle pressure.
  • Cooking times vary according to the size of the fish.
  • In a separate saucepan, combine the vegetable oil, sesame oil, water and soy sauce.
  • Heat over medium heat (do not boil).
  • Place the whole fish on a serving platter atop green lettuce leaves.
  • Be careful when removing the fish from steamer basket as it will easily break apart.
  • Sprinkle the chopped cilantro and green onion slivers on the fish and drizzle with the hot soy sauce mixture.
  • Serve immediately.

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