Un pescado entero en cualquier comida es siempre el plato favorito (en mi casa, claro), y este pescado al vapor es muy fresco y lleva mucho jengibre y cebolletas. Si va a organizar una comida familiar, este es un excelente complemento de marisco.
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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.
