Ingredients
| 4 whole fish, approx 750g each | |
| 15g spring onion, julienned | |
| 5g ginger, julienned | |
| sliced chillies (optional) | |
| 15ml vegetable oil | |
| 100ml soy sauce (I use LKK brand) |
You can choose any fish you like for this dish, or even fish fillets. I used line-caught baby snapper as it is easy to steam.
Instructions
| 1. | Clean the fish both inside and out. |
| 2. | Cut the flesh in a criss-cross pattern on both sides, being careful not to cut too deep. |
| 3. | Place the fish on a plate. |
| 4. | Set up a steamer and bring the water to the boil. |
| 5. | Put the plate holding the fish into the steamer and steam for about 11 minutes or until the fish is fully cooked (test by pushing a chopstick through between the head and the body – if it goes through smoothly the fish is done, if there is some resistance, then cook for a bit longer). |
| 6. | Remove the fish from the steamer. |
| 7. | Arrange the spring onion and ginger on top of the fish, adding a few sliced chillies if you like. |
| 8. | Heat the oil until sizzling hot then pour over the spring onion and ginger. |
| 9. | Pour soy sauce around the plate to finish the dish and serve. |
Recipes & food styling Raymond Xue / Photography Jason Creaghan
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