Ingredients
- 1 whole firm white fish, such as bream or snapper, cleaned, skin on
- ½ teaspoon salt
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons peanut or vegetable oil
- 1 long red chilli, seeded and thinly sliced
- 5 cm (2 inch) piece fresh ginger, thinly sliced
- 4 spring onions (scallions), thinly sliced
- fresh coriander (cilantro) leaves, to garnish
Preparation
- Clean and rinse the fish and pat dry with paper towels.
- Make three or four diagonal slashes down to the bone on each side of the fish and gently rub with the salt, inside and out.
- Set aside for 10 minutes.
- Stir the soy sauce and sesame oil together in a small bowl and set aside.
- Fill a steamer basket or wok with water so it is about 7.
- 5 cm (3 inches) deep and bring to the boil.
- If using a wok, place a trivet in the bottom.
- Rinse the salted fish under cold running water, then dry with paper towels.
- Place on a heatproof plate and lower into the steamer basket or wok; do not let the plate touch the water.
- Cover, reduce the heat to low and steam the fish gently for 15–20 minutes, or until the fish is cooked through.
- Meanwhile, heat the peanut oil in a small frying pan and cook the chilli and ginger over high heat until softened.
- Transfer the fish to a warmed serving dish and sprinkle with the spring onion, ginger and chilli.
- Pour the soy sauce and sesame oil mixture over the top, garnish with coriander sprigs and serve immediately.