Serves: 2
Cooking time: 15 minutes
Ingredients
- 350 g whole sea fish or salmon steak
- 2 pinches of salt
- 1 tsp sesame oil or olive oil
- 1 tbsp rice wine or white grape wine
- 1 cm fresh ginger, peeled, finely shredded
- 1 spring onion leaves (optional), coarsely chopped
Method
1. Put a pair of chopsticks into a wok and add one glass of water. Cover with lid and bring to boil.
2. Put the other pair of chopsticks on a deep plate. Place the fish on the chopsticks, which are on the plate.
3. Sprinkle salt over the fish.
4. Pour the oil, then the wine over the fish. Don't be bothered if the liquid flows off the fish and into the plate.
5. Sprinkle the shredded ginger on the fish.
6. Put the fish together with the plate into the wok, on the chopsticks (they prevent the plate from touching the wok).
7. Steam the fish together with the plate for about 5-8 minutes (longer if the fish is bigger or still frozen).
8. Sprinkle spring onion on the fish and serve.
Notes
1. The fish has to be really fresh in order for this recipe to work out well. Check my tips on how to select fresh fish.
2. Normally a pair of thongs is being used to take out the fish together with the plate, and of course the delicious gravy. Since the steam is really hot and can cause injury, please be very careful. If you don't have thongs, just pick up the fish using a spatula with a long handle and leave the plate inside the wok. Serve the fish on another plate.
3. Do not throw away the gravy in the plate as it is very yummy! Wait until the wok and the plate cool down before taking out the plate, then savour the gravy!
4. If you have a proper steaming tool or pots, you don't need to improvise by following my method.
5. Those of you who had multiple phenomenal accidents in your life, please get somebody else to cook this dish or go to a Chinese restaurant!