I love steamed fish. My Mom often makes this dish during weekend and pair them with buttery prawns in sweet and tangy sauce, and chinese broccoli in oyster sauce. The most important thing is to use the freshest fish. You can also steam the whole fish (1 lb = 6-8 minutes).
Ingredients:
- 2 (.7lbs) firm white fish fillets, I usually use cod, whatever is affordable in the market
- 1/3 cup water
- 2 tbs chinese cooking wine (shao hsing)
- 4 slices of ginger
- 1/2 tsp white sugar
- 2 tbs light soy sauce
- 1/4 tsp sesame oil
- 1-2 spring onion julienne
- 1 1/2 tbs peanut oil
- handful of cilantro
Steps:
- Place fish in a heatproof plater that will fit inside the steamer. Pour water and wine over fish, and put in ginger. Place bowl inside steamer and steam for about 6-8 minutes.
- When it is done, the flesh should be white; if it is still translucent, cook for another minute or so.
- Sprinkle fish with sugar, drizzle with soy sauce and sesame oil, then sprinkle the spring onion on top.
- Heat peanut oil and chopped garlic in a small frying pan until moderately hot, then pour over fish.
- Sprinkle fish cilantro, serve immediately.
(1)
My Mom usually juliennes the ginger. I prefer to just slice them for I like the flavor, but I want to be able to ’spot’ and remove them later. I don’t like bitting into them, unless I’m using young ginger. I haven’t changed much on this.
I didn’t like cilantro before. I didn’t like the smell of it. But when I was away from home, somehow, it reminds me of my Mom for she always enjoys them very much. So, I decided to eat one tiny leaf everytime I saw one. I think I started this habit when I was in Minnesota, living with my host family, Jo and Mike. Jo loves cilantro too. Now, I can eat a whole bunch.
