Sunday, June 17, 2012
Ginger and green onion steamed fish
This is a typical dish found in Hong Kong, using fresh whole white flesh fish. I've tried this with Tilapia, large mouth bass from Ontario lakes, and even fillets of imported sea bass and it has been delicious every time! There are many variations on ingredients and cooking methods/steps but follow essentially a basic recipe. This recipe is from my mother, a whiz in the kitchen!
1 lbs of Turbot (shown in picture), gutted and cleaned
Steam over medium-high until 95% cooked through (this might take some trial and error - for 1 lbs fresh water fish, roughly 13-15 mins over medium-high bubbling water. If the fish is frozen, steam for longer over medium-low)
Roughly 15 g of ginger, julienned
Roughly 4 or 5 sprigs of green onions, julienned
4 - 5 tbsp grapeseed oil or any oil with high smoking point (safflower, soybean, canola, most vegetable oils)
Soy sauce to taste (I add about 3 tbsp)
Layer raw ginger and onion on top of steamed fish. Heat oil until very very hot and pour over ginger/onion/fish. Make sure to wear long sleeves/apron to protect yourself from any back splash. The ginger and onion should wilt and cook under the oil. (If this does not happen, remove the ginger and onion and fry them in a separate skillet).
Pour soy sauce over fish and serve immediately.
A big bowl of white jasmine rice is usually my go-to starch with the fish: it just soaks up the sauce perfectly (all the beautiful fish oils and ginger/onion juices leak into the soy sauce). Sometimes I prefer the sauce to the fish itself!