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STEAMED WHOLE FISH
2 lbs Whole Fish (cleaned weight)
1 tbsp Dry gin
Rock cod, flounder, pomfret
1/2 tsp Sugar
2 tsp Salt
Cornstarch paste
4 Scallions
2 tbspPeanut oil
1 tbsp Ginger slivers
1 Sprig Chinese parsley
1 c Stock
For more people, use more than one Fish. Each Fish should be no
more than 2 lbs. unless you have a very large steamer. Clean and
scale fish, leaving head and fins intact. You can tell if Fish is fresh by
the clearness of the eyes and a red tint on the inner edge of the gills.
Wash and pat dry, rub with salt. Allow to stand at room temperature
for 30 minutes. On both sides of Fish, make parallel diagonal cuts 1"
apart through meaty section. Trim and shred scallions diagonally in 2"
lengths. Peel and shred fresh ginger root. Place pieces of scallion and
ginger in cuts. Place Fish on greased plate. Steam at rapid boil for 15
to 25 minutes, depending on size.
Fish is cooked when you can flake flesh. Overcooking will toughen
flesh, so watch closely. Heat peanut oil in beaker or small saucepan. In
wok, heat stock, gin and Sugar. When Fish is cooked, remove from
steamer. Drain juices into stock mixture. Thicken slightly with
cornstarch paste. Pour Hot oil, then stock mixture, over Fish. Garnish
with Chinese parsley.
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