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Steaming is an easy and healthy way to cook whole fish, if however you prefer not to deal with fish bones, cook individual fillets for 5-10 minutes depending on thickness.
INGREDIENTS:
1 x 700g Ocean Perch, scaled, gilled and gutted
4cm piece ginger, cut into fine matchsticks
2 teaspoons peanut oil
1 clove garlic
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing (see notes)
1 teaspoon sesame oil
1 teaspoon white sugar
⅓ cup sliced green onions
¼ cup coriander leaves
Steamed jasmine rice, to serve
Steamed bok choy or Chinese broccoli, to serve
METHOD:
Half fill a wok or large saucepan with water and bring to the boil.
Rinse the belly cavity of the fish, rub away any black lining and pat dry with paper towel. Cut several deep slashes into the thickest part of both sides of the fish.
Place a plate in a steamer basket, or line with baking paper. Place the fish in the steamer and sprinkle with the ginger.
Place steamer over wok or saucepan, cover and steam for 10-15 minutes until the fish is opaque and flesh flakes easily when tested with a fork. (Smaller fish will take less time.)
Meanwhile heat the peanut oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute, add the soy sauce, oyster sauce, Shaoxing, sesame oil and sugar.
Remove the plate from the steamer and pour the sauce over the fish. Sprinkle with green onions and coriander leaves and serve immediately with steamed rice and bok choy or Chinese broccoli.
NOTES:
Shaoxing is Chinese rice wine, available from Asian grocery stores.
You could steam the bok choy in the basket with the fish; if you do so add it half way through the cooking time.
ALTERNATIVE SPECIES:
Barramundi, Coral Trout, Pearl Perch, Red Emperor, Snapper.