Steamed Fish

INGREDIENTS
  • 1 Lion Head snapper (about 750 g) thoroughly cleaned
  • 50g fresh ginger, finely julienned
  • 2 stalks scallions, finely julienned with green and white parts separated
  • 6 sprigs fresh cilantro, stems removed
  • 90ml sunflower oil
  • 1?4 teaspoon salt
  • 60ml light soy sauce
  • 240ml water
  • Handful wolfberries
  • 20g Jinhua ham, finely julienned
  • Toasted almond flakes
  • Garlic bits, fried till golden
COOKING METHOD
  1. Make a few slits on the fish where the flesh is thick.
  2. Bring water in steamer to a boil and steam fish (with no seasoning whatsoever) over high heat for about 9-10 minutes or until just cooked through (use a butter knife to check if fish is cooked through – the meat should be opaque down to the bone).
  3. Pour away all liquid accumulated on the plate.
  4. Garnish fish with green and white portions of the spring onion, coriander leaves and half of the ginger.
  5. Sprinkle wolfberries and Jinhua ham on top of the greens.
  6. In a separate pan, heat oil and sautè remaining half the julienned ginger, until it begins to sizzle.
  7. Add salt, soy sauce and water, and bring oil mixture to a boil.
  8. Immediately pout sizzling oil mixture evenly over fish.
  9. Top with almond flakes and garlic bits. Serve hot.