Chinese Steamed Fish in Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium sized whole white fish fillet, gutted and scales removed (you can have your fish monger do this)
  • 12
    teaspoon salt
  • 2
    tablespoons soy sauce
  • 12
    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
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DIRECTIONS

  • 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.
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