Steamed fish with ginger and orange

Steamed fish with ginger and orange

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Steaming is best reserved for the freshest, sweetest, white-fleshed fish you can find. We’ve used snapper here, but this works just as well with bream, barramundi or even coral trout. Whatever fish you choose, don’t wimp out of cooking it whole, head and all — it has a much better flavour when cooked on the bone. You will need a large steamer for this dish, or alternatively cook two smaller fish.

Ingredients

Quantity Ingredient
1 orange
6 spring onions, trimmed
60ml light soy sauce
1 tablespoon oyster sauce
60ml clear rice wine
1 teaspoon caster sugar
2kg whole snapper, cleaned
6 cm piece young ginger, peeled and finely shredded
80ml peanut oil
coriander leaves, to serve (optional)

Method

  1. Using a small, sharp knife, remove the peel from the orange in wide strips — you will need six strips. Use a knife to slice off all the white pith, then cut the strips into very fine shreds. Bring a small saucepan of water to the boil, add the shredded orange zest and bring to the boil, then drain into a fine sieve and rinse under cold water. Set aside.
  2. Cut the green stems from the spring onions and place on a plate large enough to hold the fish. Cut the white stems into fine shreds and set aside. Put the soy sauce, oyster sauce, rice wine and sugar in a bowl and whisk to combine well.
  3. Cut three diagonal slashes in each side of the fish, taking care not to cut through to the bone. Put half the ginger and half the green onion stems in the fish cavity, then place the fish on the plate, on top of the remaining green onion. Pour the soy sauce mixture over the fish. Put the fish in a large steamer over a wok or saucepan of boiling water, then cover and steam for 20–25 minutes, or until cooked through (if using two smaller fish, check after about 15 minutes). Scatter the remaining ginger and white spring onion over the fish, then scatter over the orange zest. Heat the oil in a small saucepan; when hot, pour the oil over the fish. Scatter over the coriander, if using, and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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