With thanks to Jill Dupleix
Quick, easy way to please everyone who loves Cantonese steamed fish with ginger and spring onion.
- 5cm (2 in) knob of ginger
- 1 small red chilli
- 3 spring onions
- 4 thick fillets of fresh fish, skin on eg bream, haddock, plaice, cod, around 180g each
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp Chinese rice wine or dry sherry
- 1 tbsp sugar
- 4 tbsp groundnut or peanut oil
- 3 tbsp coriander leaves
Peel the ginger and cut into tiny matchsticks, finely slice the chilli and finely chop the spring onions. Gently wash and pat dry the fish and arrange on a heatproof platter that will fit into your steamer. Mix the soy, sesame oil, rice wine and sugar, and pour over the fish. Scatter the ginger, chilli and half the spring onions on top and steam for around 8 to 10 minutes, until the flesh parts easily when pierced with a knife. Transfer the fish to four warmed dinner plates and strain the juices over the top. Heat the oil in a small pan until it just starts to smoke, then pour it over the fish to make the skin crackle and sizzle. Top with remaining spring onions and coriander and serve with jasmine rice.