Ingredients:

Fish

1kg – 1.2kg Whole Aquna Murray Cod (gutted and scaled)

20g ginger (peeled and finely sliced)

Salt

Sauce

2 tbsp (30g) peanut oil

10g ginger (peeled and cut into matchsticks)

40g red Asian shallot (sliced finely)

1 tbsp (15g) shao hsing rice wine

1 tbsp (18g) oyster sauce

2 tbsp (30g) seasame oil

1 tbsp (12g) white sugar

250ml fish stock

Garnish

1 sprig fresh coriander1 spring onion

1 large red mild chilli

Method:

Fish

  1. Make three 1cm deep cuts into each side of the fillets on the fish.
  2. Season each cut with fine salt and also insert some of the sliced ginger into each cut.
  3. Season also the cavity of the fish and place the rest of the ginger inside the cavity.
  4. Steam the whole fish in a large bamboo steamer over a pot or a wok for 12 – 15 minutes or until completely cooked through.

Sauce

  1. Place peanut oil, ginger and shallot in a saucepan and cook on low – medium heat until translucent.
  2. Mix in a small bowl rice wine, oyster sauce, sesame oil and white sugar.
  3. Add this to the ginger and shallot then add the fish stock.
  4. Cook on medium heat for two minutes until slightly reduced.

Garnish

  1. Pick the leaves of the coriander.
  2. Slice the spring onion into diagonal pieces.
  3. Slice the red chilli into small pieces.

To assemble

  1. Place cooked fish onto a large deep dished plate.
  2. Pour over sauce and place all three garnishes over the top of the fish.
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