Cantonese-style steamed fish

Name: Cantonese-style steamed fish
Cook time: 1 h 30 min
Cuisine: Chinese
Ingredients: 1 whole barramundi; 1 tsp salt; 2 tbsp finely chopped ginger; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 2 tsp sesame oil; 1/2 tsp caster sugar; 4 spring onions, finely chopped; 2 tbsp peanut oil; A handful of fresh coriander, to garnish

Tony Tan

October 19, 2011

Time:1-2 hours

This recipe is from Blokes, available from bookshops, rrp $34.95, or from The Age Store on 1300 656 059 or theage.com.au/store

Ingredients

1 whole barramundi
1 tsp salt
2 tbsp finely chopped ginger
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp sesame oil
1/2 tsp caster sugar
4 spring onions, finely chopped
2 tbsp peanut oil
A handful of fresh coriander, to garnish

Method

Pat dry the cleaned fish and make two diagonal cuts on both sides. Rub salt all over the fish including the cavity. Place in heat-proof dish with slightly raised sides and spread ginger evenly on top. Leave to stand for 10 minutes.
Place a steamer or a cake rack in a wok or a deep pan.
Fill pan with water to just below the steamer or rack and bring to the boil. Mix the two soy sauces, sesame oil and sugar and pour over the fish. Place the dish on the rack and steam over a high heat for 8-14 minutes (depending on the circulation of steam, the timing varies), until just cooked.
The fish should flake from the backbone. Carefully remove dish from steamer. Scatter spring onions on top.
Heat oil in a small saucepan until smoking and pour it over the spring onions (be careful because it spits). The oil partially cooks the spring onions and releases the fragrance. Top with coriander and serve at once.
Serves four with two other dishes.

The best recipes from Australia's leading chefs straight to your inbox.