Home-cooked Steamed Fish with
Ginger and Spring Onion
As requested by some of our CHIN heritage dinner participants, I am delighted to share with you my own version (a Hokkien) of this dish. Later on, I will also provide different variations of the same recipe by changing or adding some of the key ingredients.
This recipe has been successfully tested using Rainbow or Brown Trout, Barramundi, Morwong, Grenadier, Blue Eyes, Bass, Murray Perch, Murray Cod, Skate, Flounder/Sole, Grouper, Mahi Mahi in Hawaii, Tilapia in San Francisco, they are all delicious. However, if you are like most Chinese who will eat anything that don’t run away fast enough with the exception of the table, you are encouraged to try it on Salmon fish head too and I can report that it was equally delectable!
An exact quantity of each of the ingredients below has not been given. This is deliberate so that it can be adjusted to suit any size of fish. As a guide, the smaller quantity has been used on a one-pounder (500 grams).
One whole fish of any of the varieties listed above.
½ to ¾ teaspoonful of Salt
¼ to ½ teaspoonful of Pepper
¼ to ½ teaspoonful of Sugar (optional)
1 to 1 ½ Tablespoonful of cooking oil
½ to ¾ Tablespoonful of dark soy sauce, preferably with the mushroom-flavoured dark soy
1 to 2” (2.5 cm) of Ginger, finely slivered
1 to 2 Spring Onion, cut into 2” (2.5 cm) segments
1 Spring onion, shredded lengthwise
Coriander Leaves (Optional)
Fresh red chillies (Optional), finely shredded
2 to 3 Tablespoonful of oil
2 to 3 drops of sesame oil (Optional)
Variations on this recipe: