A typical Chinese style steamed fish dish that is very commonly cooked in a Chinese household. This recipe is from Every Grain Of Rice by Fuchsia Dunlop, a dish that is served in China, though the cooking method is typically Cantonese, as the author mentioned. This is very similar as to how we cooked it over here too.
To cook this dish, get the ingredients ready, the spring onions and ginger are sliced and cut into thin fine slivers of equal length. Put these aside while you prepare the fish. Make some diagonal cuts on both sides of the fish. Rub the inside and out with some salt and Shaoxing wine. Smack a knob of ginger and some spring onions and put them into the belly cavity of the fish. Leave to marinade for 10-15 minutes, then pour off any liquid, pat the fish dry. Arrange some spring onions on the steaming plate and place the fish on top. Steam over high heat for 15 minutes or until the fish is cooked.
Meanwhile, dilute about 3 tablespoons of soy sauce with 2 tablespoons hot water and keep aside.
When the fish is ready, carefully remove it to a serving plate, discard the ginger and spring onion from its belly. Arrange the spring onion and ginger slivers on the top. Heat some cooking oil till smoking hot, then carefully drizzle over the ginger and spring onion silvers. There should be a sizzling sound, if not, then the hot is not hot enough. Pour the diluted soy sauce all around the fish and serve immediately while still hot.
This is very much how we cook our steamed fish over here too. Though sometimes I would use shallot oil, with a drizzling of sesame oil at the end. A lovely, delicious and popular steamed fish dish that is served both at home and in Chinese restaurants.
Note : The recipe in the book has used sea bass, but I have used garoupa for this dish, though any other fish that is great for steaming would be good, just make sure that the fish is fresh.
The recipe can be found here
(or get it from Every Grain Of Rice by Fuchsia Dunlop, pg 136)
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