Steamed Fish With Ginger And Soy

1. 1

   Combine the onion and ginger in a small bowl. Pat the fish dry with paper towels. Use sharp knife to score the fish in a criss-cross pattern on both sides. Place one-third of the ginger mixture in the fish cavity.

2. 2

   Bring a large wok of water to a boil. Line a large steamer basket (large enough to fit neatly over the wok) with a heatproof plate or shallow dish lined with parchment paper.

3. 3

   Spread one-third of the remaining ginger mixture over the paper. Top with the fish, then sprinkle with half the remaining ginger mixture. Place the steamer basket over the simmering water. Pour the combined stock, wine, soy sauce and half the sugar over the fish. Cover and steam the fish for about 15 mins or until cooked through. Transfer the fish to a serving platter and pour the hot stock mixture over the fish. Sprinkle with the remaining ginger mixture and remaining sugar.

4. 4

   Heat the peanut oil in a small saucepan until very hot. Pour over the fish. Sprinkle the fish with cilantro and drizzle with sesame oil. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.