Cuisine : Chinese
Prep Time : 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Chinese Style Steaming Grouper Fish
- 1 whole Grouper Fish
- 3 tbsp fresh ginger
- 2 scallions
- 8 sprigs fresh cilantro (roughly chopped)
- ¼ cup canola oil
- ¼ cup water
- ¼ tbsp salt
- ¾ tbsp sugar
- ¼ cup light soy sauce
- Rinse the fish in cold water and dry with kitchen towel. Season the fish inside and out with salt and pepper.
- Place the fish on a heatproof plate that is big enough to hold the whole fish.
- Stuff half the ginger inside the cavity of the fish, and spread the remaining ginger on top of the fish.
- Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the botton of the steamer.
- Bring the water to the boil over a high heat.
- Place the plate with the fish in the steamer, cover and steam for about eight minutes, until the fish flakes easily when tested with the tip of a knife.
- While the fish is steaming, in a small bowl, stir together the soy sauce, rice wine and one tablespoon of water. Set aside.
- When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the spring onion and coriander along the top of the fish.
- In a small frying pan, heat the oil over a high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the spring onion and coriander to “cook” them. Drizzle the soy mixture over the fish and serve immediately.