Chinese steamed fish

Serves: 4 | Prep time: 10 minutes | Cook time: 12 minutes

INGREDIENTS

• 1 Fish (can use barramundi or trout)

• 5-6 Ginger slices

• ⅓ cup Soy sauce

• ¼ cup Water

• 2½ tbsp Brown sugar

• Ground white pepper

• Spring onions

METHOD

Step 1
If not cleaned, descale and clean the fish. However, even if you’re cooking with a pre-cleaned fish, rinse the fish off again just before cooking (especially if cooking a saltwater fish).

Step 2
Slice ginger and spring onions. For the spring onions, slice them lengthwise and at an angle.

Step 3
Place fish onto a plate with ginger slices and ground white pepper sprinkled inside and on top of the fish.

Step 4
Boil water. Pour boiled water into a wok with a steam rack and close the lid. Bring the water to a boil again.

Step 5
Steam the fish for 10-12 minutes. If steaming a larger sized fish, steam for closer to 12 minutes. If relatively small, then steam for 10 minutes.

Step 6
While the fish is cooking, heat up oil in a small pot (enough to cover the spring onions). Mix soy sauce, water and brown sugar together in a microwavable bowl. Heat up the sauce in the microwave for 30 seconds or until the sugar has melted.

Step 7
After the fish has cooked, plate up the fish on a serving platter. Sprinkle spring onions on top of the fish and pour vegetable oil over the spring onions. Spoon the soy sauce mixture on the sides of the fish and serve with rice.

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TIPS

To stop the steam from escaping, wet two towels and wrap them around the edges of the wok.