Saturday, November 6, 2010

Steamed Fish Fillets with Ginger and Spring Onions

Source: Kylie Kwong "Simple Chinese Cooking"

Serves 4-6 as part of a shared meal

Snapper* fillets, ~100g/pc, 4 pcs
Water, 5 tbsp (or 1/3 cup)
Shao Hsing wine, 2 tbsp
Ginger, ~2 inches length, julienned (~1mm thick), 1 tbsp
Chinese cabbage, 1 leaf

* Can substitute with other white-fleshed fish

Ginger, julienned, 1 tbsp
Spring onion, julienned, ¼ cup

Sugar, ½ tsp
Light soy sauce, 2 tbsp
Sesame oil, ¼ tsp

Cooking oil, 1½ tbsp
White pepper powder, pinch
Coriander leaves, ½ cup
Spring onion, julienned, ¼ cup

1. Mix all ingredients for sauce and set aside for later use.

2. Place fish in a shallow heatproof bowl that will fit inside a steamer basket.

3. Pour water and wine over fish, then sprinkle with ginger.

4. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam for 5–6 mins.

5. Cut Chinese cabbage leaf into 4 squares and slip inside steamer.  Cover and steam for a further 2–3 mins, or until cabbage has warmed through and fish is just cooked.  The flesh should be white; if it is still translucent, cook for another minute or so.

1. Remove cabbage from steamer and arrange on a serving plate.  Using a spatula, carefully remove fish from steamer and place on top of hot cabbage.

2. Pour any liquid left in the bowl over fish, sprinkle with prepared sauce.

3. Heat oil in a small frying pan until moderately hot, then carefully pour over fish.  Sprinkle fish with remaining garnishing ingredients.

4. Serve immediately.


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