1 reply to this topic
Posted 27 July 2005 - 12:44 am
What you need.
Steamer (A wok with a lid, or a ricecooker is fine)
Steaming stand (if using an improvised steamer) - this is basically anything that will support a plate above the water level.
Medium sized fish eg Trout, Tillapia, Garoupa. Make sure the fish is scaled and gutted! (If bought from a supermarket it probably will be already - otherwise your fishmonger will do it for you if you're unsure how to).
Thin Soya Sauce sometimes called light soya sauce)
Bring the water in the steamer to a boil. Place the fish on a plate above the water on a steaming stand if using a wok or other large pan.
Slice enough thin pieces of ginger (thinner than match sticks) to be able to sprinkle liberally over the fish. Also cut 5 or 6 spring onions into thirds and then slice thinly lengthways. You should end up with lots of extremely thin slivers of spring onions about 2-3 inches long. There should be enough to cover the fish.
Sprinkle a generous amount of salt all over the upper surface of the fish and then do the same with the ginger.
Cover the fish with another plate of the same size of use cling film - Do not pierce the clingfilm! (Note, this step is only necessary if you suspect that the condensation will drip down onto the fish - if the lid for your steamer is curved like a rice cookers you probably don't need to worry)
Place the fish in the steamer and steam for about 15-20 minutes.
You can check the fish is cooked properly by inserting a kebab stick or thin knife into the centre of the body. The meat should not stick to the wood or knife.
Heat a ladle full of oil to a sizzling hot temperature and pour over the length of the fish - you should hear the fish crackle as you do this! You could also fry some garlic into the oil for flavour.
Cover the fish with your sping onions and sprinkle plenty of soya sauce over it. (Note that this is the traditional method - I prefer to put my spring onions on before I add the oil so they are slightly cooked.)
Your steamed fish is now ready to serve! It is usually eaten with plain boiled rice.
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