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https://www.lifestylefood.com.au/recipes/1353/whole-steamed-fish-with-ginger-and-shallots

LifestyleFOOD.com.au

Whole Steamed Fish With Ginger and Shallots

Snapper is ideal for this dish, but many other fish work just as well: try coral trout, red emperor, silver perch, or any other flaky white-fleshed fish.

Ingredients

  • 1 kg Snapper scaled and cleaned

  • 1 Leaf of Chinese Cabbage

  • 3 shallots left whole

  • 0.5 teaspoon sea salt

  • 0.5 Cube fresh chicken stock see my recipe

  • 2 tablespoons light soy sauce

  • 1 tablespoon Sesame Oil

  • 2 tablespoons shao xing cooking wine

  • 1 tablespoon caster sugar

  • 1 large knob of Ginger finely julienned

  • 4 shallots shredded

  • 3 tablespoons Peanut Oil

  • coriander leaf

Method

  • 1.

    Pat the fish dry with kitchen paper and put it onto a chopping board. With a sharp knife, make three diagonal slits into the meatiest part of the fish, then repeat this in the opposite direction to create a diamond pattern, which will help to cook the fish more evenly.

  • 2.

    Turn the fish and repeat the process on the other side.

  • 3.

    Put the cabbage leaf and whole shallots on the bottom of a heatproof bowl that will fit into the steamer and take the fish comfortably.

  • 4.

    Rub the fish with salt and put it into the bowl on top of the shallots.

  • 5.

    Mix the stock, soy, sesame oil, shao xing and castor sugar and pour this over the fish, then top with the ginger.

  • 6.

    Put the bowl in the steamer over rapidly boiling water and steam for 10-15 minutes (the time will vary, depending on the circulation of the steam).

  • 7.

    The fish should be just setting on the bone, which will be exposed by the diagonal cuts.

  • 8.

    Be careful not to overcook the fish, as it will cook a little more when it is covered with hot oil.

  • 9.

    Remove the bowl from the steamer and scatter the shredded shallots over the fish.

  • 10.

    Heat the peanut oil in a small pan until it is smoking, then douse the fish with the oil – be careful, it will spit! (The fish can be served straight from the steamer bowl but if you wish to transfer it to a platter, you should do so before you pour it over the hot oil.)

  • 11.

    Top with the coriander and serve immediately.

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Posted by chipsReport
hi guys.
great recipies,will try neil perry`s steamed fish it sounds delicious
Posted by MushellybellyReport
Hubby made it tonight with his catch of the day. Absolutely delicious!
Posted by Anna583Report
What is the best to steam I have limited equipment
Posted by Report
What's the best way to steam have limited equipment