Sizzling orange steamed fish
This delicate sizzling orange steamed fish fits perfectly in a Chinese-style menu, particularly if you want to celebrate Chinese New Year. Also it’s very healthy and low in calories, so if you’re after something easy, tasty and special that’s also easy on your waistline try out this recipe (if you’re dieting you can leave out the sizzling oil at the end). Serve it with brown rice.
Ingredients
Method
- Wash & dry the fish chunks then rub them with salt.
- Place them on a heat-resistant plate, sprinkle the ginger, orange and lemon zest over them. Put the plate into a bamboo steamer.
- Add water to a wok up to a depth of 5 cm, then heat it. When boiling, put the bamboo basket in the wok, making sure the bottom of the steamer doesn’t touch the water. Cover the steamer and cook for 5 minutes. Don’t overcook – the fish should be fluffy but not transparent.
- Transfer the bamboo steamer to a plate. Carefully remove the fish and put it in a serving dish. Sprinkle the spring onion and basil leaves over then drizzle with soy sauce.
- Wipe the wok clean and heat the two oils in it until piping hot (i.e smoky). Pour this over the fish and serve while sizzling.