Steamed Whole Fish

Method

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1. Score the fish twice on each side down to the bone, then rub it inside and out with the salt and wine.

   Mark done

2. Lay the whole spring onions and ginger slices on a heatproof plate and set the fish on top, so it sits clear of the plate.

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3. Steam over rapidly boiling water 12 minutes, until the flesh at the thickest part is just opaque at the bone.

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4. Warm the soy sauce, water, sugar and white pepper together until the sugar dissolves.

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5. Lift the plate out and pour off all the liquid that has collected. Discard the cooked spring onion and ginger from underneath.

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6. Scatter the shredded ginger, spring onion and chilli over the fish.

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7. Heat the oil until it just begins to smoke and pour it slowly over the aromatics — it should hiss and sizzle.

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8. Pour the warm soy sauce around the fish, not over it, and finish with coriander.

   Mark done

Chef’s Tips

• Twelve minutes for a 700 g fish. Check at the bone.
• Pour off the collected liquid. It is the usual culprit.
• Smoking oil over raw shreds, and sauce around the fish, not over it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Blanched choy sum
• Green tea

Storage & Reheating

Best immediately. Refrigerated 1 day at most.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.