This delectable and surprisingly simple Cantonese dish is usually served on special occasions as part of a banquet or for a family gathering.
Thomas cooked this using a 650g (1½ lb) snapper but sea bass, coral trout or flounder will work well too. The steaming of the fish is simple. Make sure the fish is clean inside and out, no seasoning necessary, and choose a plate big enough to hold it for steaming. You will need a pot, or wok, big enough to fit it in, a rack to hold the plate above the water and a lid. Bring the water to boil and steam the fish for approximately 8 – 9 minutes. You can check whether the fish is cooked by gently inserting a knife or a chopstick. The flesh should be opaque and the bone should remain slightly translucent. When the fish is cooked, remove it from the steamer and carefully pour off and discard the liquid which has accumulated on the plate. Finely chop a spring onion (scallion), roughly chop a couple of sprigs of coriander (cilantro) and finely julienne 3 tablespoons of fresh ginger. Spread the green parts of the spring onion and the coriander over the top of the fish. In a small saucepan heat 2 tablespoons of vegetable oil and cook the ginger until it’s sizzling. Now add ¼ of a cup of soy sauce, ¼ of a cup of water, ¾ of a teaspoon of sugar, ¼ of a teaspoon of salt and some ground white pepper to taste. Bring to a simmer then add the white parts of the spring onion and another ¼ cup of vegetable oil. Heat the mixture to a simmer again and then spoon or pour it over the fish. Serve hot with steamed rice.
*adapted from this recipe by The Woks of Life
michelle picker cooks 