Whole Steamed Chinese Fish

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Leek

green and white parts separated

2.5 cm

Fresh Ginger

1

Whole Fish

Snapper and Tilapia work well.

20 g

Salt

45 mL

Oil

to taste

Soy Sauce

Cooking Instructions

HIDE IMAGES

Step 1

Peel and thinly slice the Fresh Ginger (2.5 cm) . Divide in half.

Step 2

Thinly slice the Leek (1) . Keep the white/light green part and dark green part separated.

Step 3

Rub Whole Fish (1) with Salt (20 g) . Stuff the fish and line the dish with half the ginger and the white/light green part of the leek.

Step 4

Put the plate with fish into a large shallow pan. Pour water into pan, but not so that it overflows onto the plate. Cover the pan. Bring to a boil and reduce to a simmer. Steam for 10-15 minutes, adding water if needed. To check for doneness, scrap skin with a fork. If it flakes, it is done.

Step 5

Heat Oil (45 mL) in a pan over medium heat. Throw in the green part of the thinly sliced leeks and the rest of the ginger. Cook for 5 minutes.

Step 6

Place fish on new plate. Top with sautéed leeks and ginger. Drizzle with a splash of Soy Sauce (to taste) and enjoy!