Ingredients
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1 whole Snapper
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1 tablespoon Chinese Rice Wine
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6 Green Onion
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5 cm (2 inch) chunk fresh Ginger
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2 tablespoons light Soy Sauce
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2 tablespoons Chicken broth
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1 teaspoon Sugar
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2 fl oz/¼ cup (60 ml) Peanut Oil
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steamed Rice
Directions
This is a very pure recipe in that it pays deep respect to fresh ingredients, which is often a feature of Cantonese cooking. In choosing a beer, consider that fresh, white fish from the sea has a delicate, sweet flavour that could easily be overpowered by anything too strong, so avoid a dark, hearty brew. Besides the obvious choice of lager, some Belgian wheat beers, flavoured with coriander (cilantro) or orange, would sit very nicely with this dish.
Steps
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1
Done
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Put the fish in a heatproof dish and add the rice wine. Set aside for 10 minutes to marinate. Strew the spring onion whites and ginger over the fish. Combine the soy sauce, stock and sugar, then pour over the fish. |
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2
Done
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Sit the dish in a large bamboo steamer basket set over boiling water. Cover and steam for 12–15 minutes, or until the fish is cooked through; it will have white flakes of flesh that easily pull away from the bones. Scatter the green spring onion bits over the fish. |
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3
Done
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Heat the peanut oil in a small saucepan until smoking hot, then pour the hot oil all over the fish. Serve with steamed rice and coriander. |
