The past few days I’ve been cooking all CheeseBoy’s favourite dishes – Sup Tulang, Wet Buttered Chicken and today, Chinese Style Steam Fish. Since I’ve been on a roll in the kitchen, I’ve decided I might as well blog about this (Honestly, I’ve been meaning to share the recipes for the longest time, but just couldn’t find the time (read mood) to do it. So here goes peeps!
1 whole fish of sea bass (you may change according to your preference), cleaned with head and tail intact
Salt and black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
2 tablespoon of light soy sauce
4 tablespoon of balsamic vinegar
1 scallion (leek), white and light green parts only, julienned
4 cilantro sprigs
1/2 cup cooking oil (Canola and olive oil are both ok)
How to cook?
Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
Steam the fish or 20 minutes, until the fish flakes easily when tested with the tip of a knife. (This may vary according to steamer and heat. I used the electric steamer, hence the 20 minutes needed).
While the fish is steaming, in a small bowl, stir together the light soy sauce, balsamic vinegar, and 1 tablespoon of water. Set aside.
When the fish is ready, carefully remove the fish from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish.
In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to “cook” them. This will also cook the skin of the fish and it will come up a bit crispy. Drizzle the soy mixture over the fish and serve immediately.
Happy trying peeps!