cantonese steamed fish

Preparation time 15 minutes Cooking time 15-18 minutes 2 whole sea bass, about 400 each, cleaned and scaled 2 teaspoons sea salt thumb-sized piece of fresh root ginger, peeled and finely shredded 4 spring onions, finely shredded 1 red chilli, deseeded and finely chopped 3 tablespoons dark soy sauce 3 tablespoons light soy sauce 2 teaspoons sesame oil 1 tablespoon groundnut oil Make 3-4 deep diagonal slashes in the sides of the fish with a sharp knife. Rub the salt into the slashes and inside the cavity. Place the fish on a heatproof plate that will fit inside steamer and scatter the ginger over the top.

Place the plate in the steamer, cover and steam for about 12-15 minutes until the fish is just cooked through-the flesh should be opaque in the centre and slightly flaking but still moist. Remove the plate from the steamer and drain off any liquid from around the fish. Transfer to a warmed shallow serving plate. Scatter the spring onions and chilli the fish, then drizzle with the dark and light soy sauces.

Heat the oils together in small saucepan until smoking, then drizzle over the fish. Serve with boiled rice.

For spring onion ginger fishcakes, place400 g (13 oz) roughly chopped raw peeled prawns, 300 roughly chopped skinless cod fillet, 6 finely chopped spring onions, 1 deseeded chopped red small handful of finely chopped coriander in a food processor and process until fairly smooth. Transfer to a bowl, cover and chill in the refrigerator for 6-8 hours. Using slightly wet hands, divide the mixture into 20 portions and shape each into a round cake. Lightly spray a grill rack with low-calorie cooking spray and arrange the fishcakes on the rack in a single layer. Lightly spray the fishcakes with cooking spray and cook under a preheated medium grill for 10 minutes, turning halfway, until cooked through and golden brown. Serve with Sweet Chilli Dipping Sauce.

qingquang

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