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Sizzling Chinese Steamed Fish

Recipe #: 14  |  Submitted By: sshek  |  Last Modified: 11 Nov 2007

Description: Steamed whole fish is very popular in China, and the wok is used as a steamer. In this recipe, the fish is flavoured with garlic, ginger and spring onions cooked in sizzling hot oil.

Servings: 4

Sizzling Chinese Steamed Fish
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Ingredients for Sizzling Chinese Steamed Fish

 4 rainbow trout, about 250g/9oz each

 1.5ml/¼ tsp salt

 2.5ml/½ tsp sugar

 2 garlic cloves, finely chopped

 15ml/1 tsp finely diced fresh root ginger.

 5 spring onions, cut into 5cm/2in lengths and finely shredded

 60ml/4 tbsp groundnut oil

 5ml/1 tsp sesame oil

 45ml/3 tbsp light soy sauce

 thread egg noodles and stir-fried vegetables, to serve


Directions for Sizzling Chinese Steamed Fish

1. Make three diagonal slits on both sides of each fish and lay them on a heatproof plate. Place a small rack or trivet in a wok half-filled with water, cover and heat until just simmering.

2. Sprinkle the fish with the salt, sugar, garlic and ginger. place the plate securely on the rack or trivet and cover. Steam gently for about 10-12 minutes, or until the flesh has turned pale pink and feels quite firm.

3. Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.

4. Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish - the shredded onions will sizzle and cook in the hot oil. Sprinkle the soy sauce over the top. Serve the fish and juices immediately with boiled noodles and stir-fried vegetables.


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