Chinese sizzling steamed fish
It is traditional to steam or fry fish in a wok to welcome Chinese New Year. This Chinese sizzling steamed fish is a bit different – it’s steamed in the oven, then we pour a hot, sizzling sauce over it.
Ingredients
Method
- Preheat the oven to 200°C.
- Make insertions on the skin of the fish (each side). Put them on a wire-rack, in a deep baking tray. Put the spring onion and ginger in their cavity.
- Boil about 500 ml water in a kettle and pour this over the fish.
- Cover the tray with foil and put it in the oven. Steam for about 20 minutes.
- Meanwhile, cut the ginger and chilli into long, thin pieces, slice the garlic, then chop the spring onions.
- Check the fish after 15 minutes. When it’s cooked through – take it out of the oven and let it cool under the foil for a couple of minutes (you can make a quick stir-fry side-dish in a wok during the resting time).
- Heat the groundnut oil in a wok. When it’s smoky add the ginger and garlic. Stir-fry for a minute or until golden (not burnt!) Add the soy, rice wine and spring onions. Stir-fry for another minute over low heat.
- Place the fish on a serving dish, then pour over the hot sauce – letting the fish sizzle.
- Scatter some coriander leaves on top and serve immediately.