Chinese Steamed Fish with Ginger Shallot Sauce

• Produce

  • 1 Chilli, red
  • 2 Of shallots, stems

• Condiments

  • 3 tsp Soy sauce

• Baking & Spices

  • 2 pinches Salt

• Oils & Vinegars

  • 4 tbsp Oil
  • 2 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Japanese cooking sake

• Other

  • 4 x 3cm / 1 x 2" piece of ginger julienned

Found on recipetineats.com

Description

Ingredients

• 2 x 350 - 400g / 12 - 13 oz bream or snapper fish, gutted, scaled and cleaned (Note 1)
• 2 stems of shallots (scallions / green onions), diagonally julienned to 5cm/2 length
• 4 x 3cm / 1 x 2 piece of ginger julienned
• 2 tbsp Japanese cooking sake (Note 2)
• 2 pinches of salt
• 3 tsp soy sauce (Note 3)
• 2 tsp sesame oil
• 4 tbsp oil (vegetable, canola or peanut oil)
• Red chilli julienned (Note 4)

Directions

• Cut 2 slashes on each side of the fish. Cut through to the bone.
• Drizzle 1 tbsp of sake onto each fish.
• Steam fish using method of choice, or bake (see directions below).
• Meanwhile, heat oil over medium high heat until hot.
• Transfer fish onto serving plates. Top with shallots and ginger.
• Sprinkle with salt, drizzle over soy sauce and sesame oil.
• Pour oil over fish - enjoy the drama as it bubbles!
• Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.
• Place fish on a plate and put plate in bamboo steamer. Repeat with other fish. Stack bamboo steamers and put lid on.
• Fill wok with water, ensuring it doesnt touch the bottom of the steamer. Bring water to boil over high heat, then place bamboo steamer on wok.
• Steam for 10 minutes. Carefully transfer fish onto serving places.
• Wrap each fish in foil, place on tray. Bake at 180C/350F for 15 minutes. Open foil and carefully transfer fish onto serving plates.
• Steamer fitted inside a large pot, or a microwave steamer.

Nutrition