whole steamed fish
2 min readThis way of preparing fish has the hallmarks of Cantonese cooking stamped all over it,where simple seasonings enhance the natural flavours of the freshest ingredients possible. Here,the fresh fish takes centre stage and is minimally adorned with ginger and spring onions and bathed in a pool of sweetened soy sauce A final dramatic drizzle of smoking hot oil extracts flavour from the spring onion and ginger, which then mingles with the sauce.
Serves 4/2 tsp cornflour 14 tsp salt 700g whole sea bass, scaled, gutted and cleaned, then patted dry 3 tbsp vegetable oil, plus extra for oiling 1 tsp granulated sugar 1 tsp dark soy sauce 2 tbsp light soy sauce 1 spring onion, thinly sliced diagonally 3cm piece ginger, cut into matchsticks 1 fresh red chilli, sliced (optional) 1 In a bowl, mix the cornflour and 1 teaspoon water into a slurry. Rub the salt all over the fish, fol-lowed by the cornflour slurry, then 1/ teaspoon oil. Lightly oil a steam-proof plate and put the fish on top. Steam over high heat for 10-12 minutes, periodically topping up the water if needed. You can check for doneness by inserting a chopstick into the fleshiest part of the fish along its back-bone; the juices should run clear and the flesh should easily flake off the bone.
2 While the fish is steaming, dissolve the sugar in 3 tablespoons boiling water in a small bowl. Mix in both soy sauces and set aside 3 When the fish is cooked, gently transfer it to a serving platter. Pour the soy sauce mixture on top and pile on the spring onion and ginger. 4 In a small saucepan, heat the remaining oil and the chilli, if using, until the oil just starts to smoke and pour evenly over the fish, and serve.
