4 whole fish, such as bream, each about 350g
(12oz), scaled and cleaned
2 tbsp julienned fresh ginger
60ml (1/4 cup) peanut oil
2-3 tbsp soy sauce
6 spring onions (scallions), sliced
diagonally
45g (1.5oz) coriander (cilantro) sprigs
Method :
Make two
diagonal cuts in the thickest part of each fish on both sides, then put
in a lined bamboo or other large steamer. Cover and steam for 10
minutes, or until cooked (the fish will flake when tested with a fork).
Place each whole fish on a serving plate and scatter some of the ginger
over the fish. Heat the oil in a small saucepan over medium heat until
the oil begins to smoke. Pour some hot oil over each fish. The oil will
sizzle and splatter, so stand back a little (the oil must be very hot or
the fish won't go crisp and may seem oily). Drizzle the soy sauce over
the fish and garnish with spring onion and coriander sprigs. This fish
is delicious served with steamed rice and steamed or stir-fried Asian
vegetables.
