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Receta Steamed Fish With Garlic Spring Onions And Ginger
by Global Cookbook

Steamed Fish With Garlic Spring Onions And Ginger
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Ingredientes

  •     chinese
  •     southern region
  • 450 gm hard white fish fillets such as cod or possibly sole or possibly a whole fish such as sole
  • 1 tsp coarse sea salt
  • 1 Tbsp. fresh ginger finely minced
  •     garnish
  • 2 Tbsp. spring onions finely minced
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. groundnut oil
  • 1 tsp sesame oil
  • 2 clv garlic peeled and thinly sliced

Direcciones

  1. If you are using a whole fish remove the gills.
  2. Pat the fish or possibly fish fillets dry with kitchen paper.
  3. Rub with the salt on both sides and then set aside for 30 min.
  4. This helps the flesh to hard up and draws out any excess moisture.
  5. Set up a steamer or possibly put a rack into a wok or possibly deep pan.
  6. Fill it with about 5cm of water.
  7. Bring the water to the boil then reduce the heat to a low simmer.
  8. Put the fish on a plate and scatter the ginger proportionately over the top.
  9. Put the plate of fish into the steamer or possibly onto the rack.
  10. Cover the pan tightly and gently steam the fish till it is just cooked.
  11. Flat fish will take about 5 min to cook.
  12. Thicker fish or possibly fillets such as sea bass will take 15 min.
  13. Remove the plate of cooked fish and sprinkle on the spring onions and light soy sauce.
  14. Heat the two oils together in a small saucepan.
  15. When they are warm add in the garlic slices and brown them.
  16. Pour the garlicoil mix over the top of the fish.
  17. Steaming fish is a great southern Chinese tradition and it is my favourite method of cooking fish. Steaming brings out the purest flavours of the fish. Because it is such a gentle cooking technique nothing masks the fresh taste of the fish that also remains moist and tender. Ask your fishmonger for the freshest possible fish.
  18. Serves 4