Steaming fish is a great southern Chinese tradition, and it is my favourite method of cooking fish. Because it is such a gentle cooking technique, nothing masks the fresh taste of the fish, which remains moist and tender at the same time, and you can savour the combination of the other ingredients. Always ask your fishmonger for the freshest possible fish.
SERVES 4
| 450g (1lb) firm white fish fillets,
such as seabass or cod, or a
whole fish such as turbot
1 teaspoon coarse sea salt or
plain salt
1½ tablespoons finely shredded
fresh ginger
3 tablespoons finely shredded
spring onions
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon groundnut or
vegetable oil
2 teaspoons sesame oil
FOR THE GARNISH
fresh coriander sprigs. | |  |
If you are using a whole fi sh, remove the gills. Pat the fish or fish fillets dry with kitchen paper. Rub with the salt on both sides, then set aside for 30 minutes. This helps the flesh to firm up and draws out any excess moisture.
Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat. Put the fi sh on a heatproof plate and scatter the ginger evenly over the top. Lower the plate of fi sh into the steamer or on to the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish or fillets such as sea bass will take 12–14 minutes.
Remove the plate of cooked fi sh from the pan and sprinkle with the spring onions and the light and dark soy sauces. Heat the two oils together in a small pan. When they are hot
and smoking, pour the hot oil on top of the fi sh and garnish with the coriander sprigs. Serve at once.
