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1 sea bass, trout or grey mullet, weighing
about 675g gutted
1/2 tsp salt
1 tbsp sesame oil
2-3 spring onions (scallions), cut in half
lengthways
2 tbsp light soy sauce
2 tbsp rice wine or dry sherry
1 tbsp finely shredded fresh ginger
2 tbsp vegetable oil
finely shredded spring onions (scallions),
to garnish
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Method :
Using a sharp
knife, score both sides of the fish as far down as the bone with
diagonal cuts about 2.5cm apart. Rub the fish all over, inside and out,
with salt and sesame oil. Sprinkle the spring onions (scallions) on a
heatproof platter and place the fish on top. Blend together the soy
sauce and wine or sherry with the ginger shreds and pour evenly all over
the fish. Place the platter in a very hot steamer (or inside a wok on a
rack), and steam vigorously, under cover, for 12-15 minutes. Heat the
oil until hot; remove the platter from the steamer, place the shredded
spring onions (scallions) on top of the fish, then pour the hot oil
along the whole length of the fish. Serve immediately.
Any firm and
delicate fish steaks, such as salmon or turbot, can be cooked by this
same method.
Serves 4 - 6
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