By Chef Sachie Nomura
Steamed whole fish symbolises abundance and prosperity for the year ahead. Serving the fish whole – head and tail intact – represent a good beginning and a good ending.
Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
INGREDIENTS
1 whole fish (600-700g), such as blue cod or snapper, scaled and gutted
1 spring onion
• Green part cut into 4-5cm length
• White part finely julienned
2-3cm sliced ginger
Sauce:
3 Tbsp Japanese soy sauce
1 Tbsp Shaoxing wine
2 tsp white sugar
½ tsp sesame oil
2-3 Tbsp neutral oil, for hot oil drizzle
Garnish:
Sliced red chili (optional)
METHOD
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Rinse the fish under cold running water and pat dry thoroughly with paper towel.
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In a small bowl, combine soy sauce, Shaoxing wine, sugar and sesame oil in a small ramekin. Set aside.
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Stuff the cavity of the fish with ginger slices and the green part of the spring onion. Place the fish on a heatproof plate that fits inside your steamer.
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Fill a wok with enough water to create steam without touching the plate. Bring water to a rolling boil.
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Place the plate into a bamboo steamer, cover with the lid and steam over boiling water for 12-15 minutes, depending on the thickness of the fish.
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The fish is cooked when the flesh flakes easily at the thickest point.
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Carefully remove the fish from the steamer. Gently pour off and discard any liquid from the plate. Sprinkle the julienned spring onion over the fish.
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Heat 2-3 tablespoons of oil in a small saucepan until hot (just starting to simmer). Carefully drizzle the hot oil over the spring onion to release its aroma.
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Pour the prepared sauce evenly over the fish. Garnish with fresh coriander and chili if you like. Serve immediately.
