Steamed whole fish with ginger and spring onion

A whole steamed fish with head and tail attached represents prosperity from beginning to end during Lunar New Year feasts in Chinese culture. For Victor, this celebratory dish is so simple and clean, he could eat every day.

Credit: Frank Yang

• serves

  3

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 400 g whole fish, scaled and gutted 
• 3-4 slices ginger
• 3 spring onions, trimmed
• Small knob ginger, peeled and cut into a fine julienne
• 3 spring onions, white part and green part cut into a fine julienne, kept separate

For the sauce

• 2 tsp sugar
• 2 tsp water
• 1½ tbsp light soy sauce 
• 2 tsp dark soy sauce (optional)

To finish

• 1½ tbsp vegetable oil
• Coriander leaves (optional)

Instructions

1. Place fish on a plate that will fit in the steamer, and place slices of ginger and a sprig of spring onion in the belly cavity. Place two sprigs underneath the fish to allow steam to pass under it. Top with half the ginger julienne and half the sliced spring onion.
2. Bring a wok of water to a boil, place a large steamer to fit the fish on the wok, place the fish in and steam the fish for 6-8 minutes (see note).
3. Meanwhile, combine all the sauce ingredients and set aside.
4. Remove the fish and drain the residual liquid then dress the fish with the soy dressing.
5. Heat the oil in a small pot over medium heat until it just starts to smoke, once smoking pour over the fish fillet, this will sizzle and make the ginger and spring onion become more fragrant.
6. Garnish with the remaining green spring onion julienne and coriander leaves if using. 

Note

•Alternatively, steam the fish on a plate that fits inside a pot. In your pot place something to stand the plate on (a heatproof bowl or small bamboo steamer basket) then fill with water, bring to the boil, and carefully place the fish plate on top of the bowl or steamer basket. Cover with a lid and steam.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.