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Recipe - Steamed Cantonese Style Fish
From the The Wiltshire Gazette and Herald, first published Friday 27th Jan 2006.
ON Sunday the Chinese New Year brings in the Year of the Dog, providing the perfect opportunity to go oriental.
Ken Hom, in Simple Chinese Cookery (BBC Books), says the secret to a successful feast is simplicity freezeable soups for starters and no more than two stir-fry dishes at a time.
Here's one of his recipes.
Steamed Cantonese Style Fish (serves 4).
Method: Pat the fish dry with kitchen paper and evenly rub with salt, rubbing it inside the cavity as well if you are using a whole fish.
Put the fish on a heatproof plate and scatter the ginger evenly over the top.
Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm (2in) of water and bring to the boil over a high heat.
Put the plate of fish on the rack, cover lightly and steam the fish until it is just cooked. Flat fish fillets will take about five minutes, whole fish or fillets such as sea bass will take about 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.
Remove the plate of cooked fish and pour off any liquid that may have accumulated.
Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.
Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.
Garnish with coriander and serve at once.
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