Soy Sauce Steam Fish

Fish is my hubby's favorite food.  Once he is done eating the whole fish, you wont know there was a fish unless you spotted the bones.  He would chew on every single parts of it, even the head is not spared!

I cooked this last night and with the help of my daughter, this dish went to the dining table before me.  By the time i finished clearing up the mess in the kitchen, this is what is left of the fish.  And i haven't even had time to take a snap shot of it.  But anyway, at least they left the garnishing there to make it 'still pretty' :)

Ingredients:

1. Fish, 1  [any fish suitable for steaming will do, medium size]
2. salt, 1 tsp
3. Ginger, 4 big slices

Sauce:

1. Water, 200 ml  [I like sauce to go with my rice]
2. Light soy sauce, 2 tbsp
3. Salt, 1/2 tsp
4. Sugar, 1 tsp
5. Sesame oil, 1 tsp
6. Wine, 2 tbsp  [i used white Chinese cooking wine, you may use Shao Hsing wine too but I don't have that in my kitchen yesterday]

Garnishing:

1. Ginger, 4 big but thin slices, julienned
2. Red chilli, 1/2 pcs, julienne [lengthwise, u may use whole pcs too]
3. Garlic, 4 pips, minced
4. Oil, 2 tbsp
5. Coriander, few stalks

Method:

• Clean and pat dry fish.  Make slanting incisions on fish's body with the sharp bottom of blade facing fish head, and top of blade facing fish tail.  Make two incisions on each side.
• Rub 1 tsp salt over fish, insert a piece of sliced ginger into each incisions and pour prepared sauce over fish and steam for at least 15 minutes, depending on size of fish.
• While waiting for the 15 minutes, prepare the garnishing. 
• A minute or so before the fish is ready, heat 2 tbsp oil in wok.
• Fry remaining 'julienned' ginger till golden brown.  Add in garlic and chilli.  Stir around a bit till fragrant.
• When fish is done, transfer the fried garnishing on top of fish. 
• Top with the coriander and it's ready to be served.

 

* this will remind me to take a snap shot of food faster the next time before it gets eaten :p