Poh's Chinese steamed fish
Medium
< 1 Hour
Serves 2
Poh's Chinese steamed fish
Ingredients
Method
Place the fish on a large plate and make three slits to the bone 3cm apart on both sides of the fish. Spoon over the marinade of rice wine, soy, ginger and sesame oil, massage gently over the entire fish. Clingfilm and marinate in the fridge for 10 minutes.
Balance the plate of fish on a metal trivet in a wok and steam, covered with a domed lid, for 5–8 minutes, or until the fish is cooked. To test if the fish is cooked, insert a small sharp knife into the thickest part of the flesh and part gently. If the flesh is translucent, it is cooked. Remove the plate from the wok and set aside.
Heat the peanut or vegetable oil in a hot wok until it smokes. Sprinkle the fish with pepper, shredded ginger, coriander and spring onions, then slowly pour the hot oil over the fish to crisp the skin and scald the aromatics. Serve with steamed jasmine rice.
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Poh's Chinese steamed fish
Medium
< 1 Hour
Serves 2
Ingredients
Method
Place the fish on a large plate and make three slits to the bone 3cm apart on both sides of the fish. Spoon over the marinade of rice wine, soy, ginger and sesame oil, massage gently over the entire fish. Clingfilm and marinate in the fridge for 10 minutes.
Balance the plate of fish on a metal trivet in a wok and steam, covered with a domed lid, for 5–8 minutes, or until the fish is cooked. To test if the fish is cooked, insert a small sharp knife into the thickest part of the flesh and part gently. If the flesh is translucent, it is cooked. Remove the plate from the wok and set aside.
Heat the peanut or vegetable oil in a hot wok until it smokes. Sprinkle the fish with pepper, shredded ginger, coriander and spring onions, then slowly pour the hot oil over the fish to crisp the skin and scald the aromatics. Serve with steamed jasmine rice.