Saturday, February 24, 2007
Steamed Whole Fish with Ginger.
1 whole firmed flesh fish like sea bass, haddock, silver bream. Head and tail must be intact or it will symbolized that the year will not have a good beginning or end. ----------------2 inch of ginger peeled and thinly sliced to matchsticks 2 cloves of garlic chopped some sliced spring onions fresh coriander leaves, roughly chopped rice wine or dry sherry few drops of sesame oil light soya sauce sprinkling of sugar salt and white ground pepper slice some red chillies for garnish Give the fish a quick rinse especially in the cavity area and pat dry. Place on a large heatproof plate. Stuffed the cavity with some of the sliced ginger, chopped garlic, spring onion and coriander leaves. Then sprinkle on the salt and pepper, tiny sprinkling of sugar, sesame seed oil, splash of rice wine or dry sherry, soya sauce, the rest of the ginger, garlic and most of the spring onions and coriander leaves, leaving a little for garnish. Steam over rapid boiling water for 15 to 20 minutes (till fish is perfectly cooked) depending on the size of fish. If they are small, then 10 to 15 minutes. Flesh should be white and moist, Just take care not to overcook the fish. Serve hot with fresh sprinkling of chopped spring, sliced red chillies and coriander. |
