This easy recipe from Luke Nguyen is brimming with incredible flavours, from the ginger, Chinese salted soy beans, chilli and fresh coriander. The fish is first steamed in the sauce, then smoking-hot peanut oil is poured over to finish.
- 700 g whole fish, cleaned (carp, barramundi or silver perch)
- pinch of salt
- 1 cup soaked glass noodles
- 4 cm ginger, julienne
- 4 spring onions, shredded
- 1 long red chilli, sliced
- 2 tbsp peanut oil
- 2 coriander sprigs, to garnish
- 1 tbsp sugar
- ½ tbsp salted soybeans
- 2 tbsp Chinese cooking wine
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
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.
Using a knife, make 3 long diagonal incisions into the thickest parts of both sides of the fish. Rub salt into the flesh. Transfer to a heatproof platter.
Meanwhile, to make the sauce, in a small bowl combine the sugar, soybeans, cooking wine, soy sauce and sesame oil. Stir until the sugar dissolves.
Top the fish with the glass noodles and ginger. Drizzle over the sauce.
Quarter-fill a wok with water. Bring to a rapid boil. Steam the fish over high heat for 10-15 minutes or until cooked.
Scatter the spring onions and chilli over the cooked fish. In a small pan, heat the peanut oil until smoking hot. Pour the oil over the fish and garnish with coriander to serve.