Ho nam jum choa yue

Ho nam jum choa yue

Boiled whole snapper, Honan-style

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g whole snapper or other firm white fish
2 teaspoons salt
2 tablespoons peanut oil
1 teaspoon fresh ginger, finely grated
8 spring onions, thinly sliced
2 teaspoons sesame oil
2 tablespoons light soy sauce

Method

  1. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly.
  2. Pour enough water into a wok or large heavy-based frying pan to cover the fish, but don’t add the fish yet. Add the salt and bring to the boil. Gently lower the fish into the wok, cover, then reduce the heat to low and poach for 5–7 minutes. Remove from the wok using a slotted spoon and drain well.
  3. Heat the peanut oil in a small saucepan over low heat. Add the ginger and spring onion and cook until soft but not brown. Remove from the heat and stir in the sesame oil and soy sauce.
  4. Arrange the fish on a serving dish, spoon the sauce over the top and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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