Steamed Fish

Caption

Steamed Fish   清蒸魚 

Salt
2 stalks spring onions
3 or 4 slices ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil

Take fresh fish, scale and gut. Cut incissions on 3cm apart on the width of both sides of the fish. Sprinkle inside and outside of fish with little salt. Put on an oval plate.

Cut ginger slices in julienne strips, and spring onions julienne.

Steam fish on medium heat for 10 minutes.

Place fish on serving dish.  Heat wok and add oil, ginger, spring onion, soya sauce. Pour over fish and serve immediately.

 

My husband is a keen fisherman, and we often have fresh fish steamed this way. The freshness and the clean taste is always well received. If the day's fishing has been good, we end up over the next few days eating up raw fish, curry fish head, sweet and sour fish, fish and tofu soup, fish congee, fried back bones. Everything that is fish.

The photo of the fish is one that we had in China, with newly found villagers, from Hargee Village. We had a fantastic time discovering old connections with family in New Zealand. Eating with family and friends is always a social event.

 

 

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