Ein ganzer Fisch ist bei jeder Mahlzeit immer der Favorit (zumindest bei mir zu Hause) und dieser gedünstete Fisch ist so frisch mit viel Ingwer und Frühlingszwiebeln. Wenn Sie eine Mahlzeit im Familienstil zubereiten, ist dies eine großartige Meeresfrüchte-Ergänzung.
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Category
Dinner
Servings
6
Prep time
15 minutes
Cook time
10 minutes
A whole fish at any meal is always the favourite (well in my house) and this steamed fish is so fresh with lots of ginger and spring onions. If you're having a family-style meal, this is a great seafood addition.
Ingredients
- 1 fresh fish (such as snapper), gutted, scaled, and approximately 30cm/600g (21 inches/1.3 lbs)
- thumb-sized piece of ginger, julienned
- greens from 2 spring onions, julienned
- 3 tbsp water
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp brown sugar
- 3.5 tbsp oil
- small bunch of coriander (cilantro)
Directions
Begin by removing all the fins from the fish and scoring the flesh 5 times on each side.
- Place the fish on a plate and top it with the julienned ginger.
- Steam the fish over a large amount of water for 10 minutes. While that's cooking, prepare the sauce by combining the water, soy sauce, Shaoxing wine, sugar, and 0.5 tbsp of oil in a saucepan over medium heat.
- Once the fish is cooked, discard any ginger that has come off during the cooking process, and then pour the hot sauce over the fish on the plate.
- Heat the remaining 3 tablespoons of oil in the pan until super hot, then place the julienned spring onions on top of the fish and pour the hot oil over them.
- Garnish with the coriander and serve immediately.
Recipe video
Recipe notes
The serving size in this recipe is based on this dish being part of a shared meal with multiple dishes on the table.
