Cantonese Steamed Fish
- 1 500-600 grams fresh whole “Lapu-lapu” red or black grouper, cleaned
- 1-2 teaspoons salt to taste
- 4 slices fresh ginger thinly sliced
- 2 tablespoons sesame oil or peanut oil
- steamed hot juice from the steamed fish
- 2-3 tablespoons oyster sauce
- 2 tablespoons rice wine
- 3 tablespoons light soy sauce
- 2-3 teaspoons brown sugar
- dash of pepper
- ¼ cup ginger cut into strips
- ¼ cup boiling sesame or peanut oil
- ¼ cup spring onions cut into 1-inch size
- 2-3 stalks leeks (thinly strips or slivered soaked in iced water to curl up and drained
- 1/3 cup chopped fresh coriander leaves
Season the fish with salt and lay flat on a Chinese oval ceramic serving platter that has 2 slices of ginger then put the remaining slices of ginger on top of the fish then drizzle the whole body of fish with sesame oil.
Place the platter with seasoned fish on a wide wok with the lid, so it can accommodate the whole platter while steaming the fish for 5- 8 minutes. After steaming, remove the steaming juice and set aside.
Combine together in a small saucepan the steam hot juice, oyster sauce, rice wine, light soy sauce, sugar, pepper and half of the ginger strips. Heat up and set aside.
Heat up oil in the other saucepan, until very, very hot while heating both the sauce and oil from the different sauce pans. Place on top of the steamed whole fish the remaining ginger strips, spring onions, leeks and coriander leaves.
Slowly pour the very hot oil on top of the fish to quickly seared the fish with aromatics and to make the whole steamed fish extra fragrant.
Pour the hot soy and oyster mixture on the side of the steamed fish.
Best served, steaming hot.
Yield: 4-6 servings
Prep Time: 15-20 minutes
Cook Time: 15-20 minutes