Saturday, January 22, 2011

Whole Steamed Fish With Ginger And Shallots


500g silver perch or barramundi
3 shallots, finely shredded
4 whole shallots
1½ tablespoons light soy sauce
1 tablespoon sesame oil
1 large knob of ginger finely julienned
a few sprigs of coriander (optional)
3 tablespoons peanut oil

  1. Pat the fish dry with kitchen paper and put it onto a chopping board. With a sharp knife, make three diagonal slits into the meatiest part of the fish, then turn the fish and repeat the process on the other side.
  2. Place the whole shallots  on the bottom of a heatproof plate that will fit into the steamer and take the fish comfortably. Add the sesame oil to the shallots. Place fish on top of the shallots. Pour the soy sauce over the fish then top with the ginger.
  3. Put the plate in the steamer over rapidly boiling water and steam for 10-15 minutes (the time will vary, depending on the circulation of the steam and size of the fish).
  4. The fish should be just setting on the bone, which will be exposed by the diagonal cuts.
  5. Be careful not to overcook the fish, as it will cook a little more when it is covered with hot oil.
  6. Remove the plate from the steamer and scatter the shredded shallots over the fish.
  7. Heat the peanut oil in a small pan until it is smoking, then douse the fish with the oil – be careful, it will spit!
  8. Serve immediately 

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