Ingredients
Asian steamed fish with ginger and green onion salad
Method
Asian steamed fish with ginger and green onion salad
1.Combine onion and ginger in small bowl. Pat fish dry with absorbent paper. Use sharp knife to score fish in a criss-cross pattern on both sides. Place one-third of the ginger mixture in fish cavity.
2.Bring large wok of water to the boil. Line large steamer basket (large enough to fit neatly over the wok) with a heatproof plate or shallow dish lined with baking paper.
3.Spread one-third of the remaining ginger mixture over baking paper; top with fish, sprinkle with half the remaining ginger mixture. Place steamer basket over simmering water. Pour combined stock, wine, sauce and half the sugar over the fish. Cover; steam fish about 15 minutes or until cooked through. Transfer fish to serving platter; pour hot stock mixture over fish. Sprinkle with remaining ginger mixture and remaining sugar.
4.Heat peanut oil in small saucepan until very hot; pour over fish. Sprinkle fish with coriander; drizzle with sesame oil.
Serve with steamed rice, buk choy or gai lan (chinese broccoli).
Note
