Cantonese Steamed Whole Fish with Soy, Ginger & Spring Onion

Ingredients

• 1 whole sea bream (about 1kg), gutted and scaled by your fishmonger
• 1 tbsp Shaoxing rice wine
• 1/2 tsp fine salt
• 4 dried shiitake mushrooms, soaked in hot water for 20 minutes, stalks removed and thinly sliced
• 5cm piece fresh ginger, peeled and cut into fine matchsticks
• 5 spring onions, cut into 6cm lengths and shredded lengthways
• For the soy dressing: 3 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 2 tsp caster sugar
• 4 tbsp water
• 1/2 tsp ground white pepper
• 3 tbsp vegetable oil
• 1 tsp toasted sesame oil
• Small handful of fresh coriander
• To serve: steamed jasmine rice

Method

1. Rinse the fish and pat dry inside and out. Make 3 diagonal slashes down to the bone on each side. Rub with the salt and Shaoxing wine.

2. Lay two chopsticks across a heatproof plate that fits in your steamer and rest the fish on top. Scatter the mushrooms and half the ginger over the fish and inside the cavity.

3. Bring plenty of water to a rolling boil in a wok or large pan. Place the plate in a steamer above the water, cover tightly and steam over high heat for 12 to 14 minutes, until the flesh is opaque and flakes easily near the backbone.

4. Meanwhile, simmer the soy dressing ingredients in a small pan for 2 minutes and keep warm.

5. Carefully lift out the plate and pour away the liquid that has collected. Discard the cooked ginger.

6. Top the fish with the remaining ginger and the spring onions.

7. Heat the vegetable oil in a small pan until it just begins to smoke and pour it over the ginger and spring onions to make them sizzle. Pour over the warm soy dressing, drizzle with sesame oil and scatter with coriander. Serve at once with rice.