Cantonese•healthy

Steamed Whole Fish with Shiitake Mushrooms and Goji Berries

This Steamed whole fish with shiitake mushrooms and goji berries is a classic Cantonese dish that is fresh, nutritious and flavourful.

Ingredients

Quantities are shown as originally provided.

850 g silver perch
2 tablespoons extra virgin olive oil
2 inch ginger (peeled and cut into fine chopsticks)
1 spring onion ((scallions) sliced into 2 inch lengthwise (white and green parts))
Steamed rice to serve
12 dried shiitake mushrooms (soak in hot water for 20 minutes until soften. Stems removed and thinly sliced)
60 g goji berries
2 spring onion (thinly sliced crosswise (white and green parts))
1 long fresh red chilli (deseeded and finely sliced)
3 tablespoons gluten free light soy sauce
2 tablespoons sesame oil
2 tablespoons medium dry sherry
5 tablespoons water
1 teaspoon salt
½ teaspoon ground white pepper
1 tablespoon medium dry sherry
5 tablespoons extra virgin olive oil
3 cloves garlic (finely minced)
3 inch ginger (peeled and cut into fine chopsticks)
2 sprigs coriander (including stems, roughly chopped)

1
Heat up 5 tablespoons of extra virgin olive oil in a non-stick frying pan and stir-fry the garlic and ginger until lightly golden on low heat. Remove and set aside in a small bowl.
2
Marinade the fish by rubbing the whole fish with salt, ground white pepper and dry sherry.
3
Make three diagonal cuts about 1 cm deep across the fleshy part of the fish on both sides.
4
Heat up the non-stick frying pan with 2 tablespoons of extra virgin olive oil, add in the shiitake mushrooms and stir-fry for 2 minutes on medium heat. Then add in the gluten free soy sauce, sesame oil, dry sherry and water and cook for another 3 minutes on low to medium heat.
5
Lastly, add in the goji berries, spring onion and red chilli, and stir-fry for another 1 minute on low to medium heat. Set aside.
6
Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a rolling boil.
7
Put the fish in a large deep plate then place into the wok and steam for 10 to 15 minutes or until fish is cooked through on high heat. Steaming time depends on the size of the fish.
8
When fish is ready, pour the shiitake mushrooms and goji berries sauce onto the top of the fish and distribute evenly.
9
Garnish with coriander, then drizzle the garlic and ginger oil on top of the shiitake mushrooms and goji berries sauce.
10
Serve immediately with steam rice.