STEAMED FISH-CHINESE STYLE
The Chinese proverb wú yú bù chéng xí (it wouldn't be a banquet if there is no fish) illustrates the significance of fish to Chinese cuisine. The fish must be whole, with the head, tail, and fins in their proper places, as it serves as the centerpiece.
The tradition of serving whole fish on holidays and special occasions stems from its symbolic meaning of abundance and good fortune. Some whole fish recipes you can try are escabeche, steamed fish with mayonnaise, or this Cantonese Steamed Fish.
INGREDIENTS
1 medium-size whole Pompano cleaned and gutted
2 stalks green onions
3- inch ginger
4 tablespoon oil
Fine salt
3 stems cilantro chopped - optional
1 small red bell pepper or chili pepper cut into thin sticks - optional
SAUCE:
¼ cup soy sauce
1 tablespoon Mirin or Shaoxing wine
2 tablespoon water
INSTRUCTIONS
1 medium-size whole Pompano
Make sure the fish is cleaned well. Make 2 slits cross-wise on the flesh on both sides. Soak in a bowl of water for a few minutes to make sure all blood is removed.
2 stalks green onions
Cut off the root from green onions and cut it into 3-inch pieces. Then cut them thinly and lengthwise. Soak in cold water until ready to use. Put aside the leftover tips that are too short.
3- inch ginger
Peel the ginger and cut it into 8 batons, then take 2 batons and cut it into matchsticks, set it aside.
Take the fish out of the water and insert one to two of the ginger batons and the leftover green onions in the cavity.
4 tablespoon oil,Fine salt
On a plate or big shallow bowl big enough to fit the whole fish, spread the remaining ginger batons then place the fish on top of them. Brush the whole fish with a layer of oil including the head and tail. Sprinkle some fine salt over the fish.
In a steamer or pot fitted with a steamer stand, bring enough water to a boil over medium heat. Place the plate/bowl with fish in the steamer and steam for 8 - 10 minutes. Take out the plate/bowl of fish and check through the slits if cooked thoroughly. The meat should be opaque down to the bone.
¼ cup soy sauce,1 tablespoon Mirin or Shaoxing wine,2 tablespoon water
While waiting, in a small bowl, mix together soy sauce, mirin, and water.
3 stems cilantro,1 small red bell pepper or chili pepper
Transfer the fish to a serving plate. Pour the sauce all over the fish. Mix together ginger sticks, green onions, bell or chili pepper, and chopped cilantro and spread them over the top of the fish.
Heat 3 tablespoons of vegetable oil until very hot but not smoking. Pour this on top of the garnishing over the fish.
Serve.
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