Chinese steamed whole fish with ginger shallot is the most classic and celebrated Cantonese seafood dish in Chinese restaurants and as a home cooking dish. It is a very simple dish, so easy to make and yet full of flavour.
3spring onionssliced into 2 inch pieces lengthwise (white and green parts)
1long fresh red chilli deseeded and finely sliced
Instructions
Heat up the extra virgin olive oil in a frying pan and stir-fry the garlic and ginger until lightly golden on medium low heat. Remove and set aside in a small bowl.
Make five diagonal cuts across the fleshy part of the fish on both sides. Cut through to the bone.
Trim the fins and tail with a kitchen scissors.
Preparing the fish for steaming:
Place the fish in a large deep porcelain plate, scatter ginger on the top and in the gut of the fish. And add some cut spring onions into the gut of the fish.
DO NOT add seasonings like soy sauce, ground white pepper or sherry on the fish before steaming. Repeat again. NO seasonings of any kind on the fresh fish before steaming!
Steaming the Fish:
Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a boil.
Place the fish into the wok and steam on high heat for 25 minutes or until fish is cooked through. Steaming time depends on the size of the fish.
When fish is ready, sprinkle ground white pepper on the fish.
Then drizzle the gluten free light soy sauce, garlic and ginger oil on top of the fish.
Garnish with coriander, spring onion (shallot) and red chilli.
Drizzle sesame oil all over the top of garnish added.