Chinese Steamed Whole Fish with Ginger Shallot
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.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 kg coral trout (cleaned, gutted and descaled by your fishmonger)
- Steamed basmati rice to serve
- 1/3 cup gluten free light soy sauce
- 3 tbsp sesame oil
- 1/3 cup extra virgin olive oil
- 6 clove garlic minced
- 5 inch ginger (peeled and cut into fine chopsticks)
- 2 coriander (including stems, roughly chopped)
- 3 spring onions (sliced into 2 inch pieces lengthwise (white and green parts))
- 1 long fresh red chilli ( deseeded and finely sliced)
Instructions
- 1
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.
- 2
Make five diagonal cuts across the fleshy part of the fish on both sides. Cut through to the bone.
- 3
Trim the fins and tail with a kitchen scissors.
- 4
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.
- 5
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!
- 6
Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a boil.
- 7
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.
- 8
When fish is ready, sprinkle ground white pepper on the fish.
- 9
Then drizzle the gluten free light soy sauce, garlic and ginger oil on top of the fish.
- 10
Garnish with coriander, spring onion (shallot) and red chilli.
- 11
Drizzle sesame oil all over the top of garnish added.
- 12
Serve immediately with steam rice.