Cantonese steamed fish with ginger shallot sauce

Ingredients

• 1 x 1 kg whole snapper (or coral trout or barramundi), cleaned
• Coriander sprigs, to serve

For the sauce

• 3 tbsp light soy sauce
• 2 tbsp hot water
• A pinch caster sugar, salt, ground white pepper

For the ginger and shallot oil

• 2 tbsp (40 ml) peanut oil
• 6 cm x 3 cm piece ginger, thinly julienned
• 4 spring onions, green parts only, cut into 4 cms and halved lengthwise

Instructions

1. Combine the ingredients for the sauce in a small bowl and set aside. Trim the fish of any fins and tail using sharp kitchen scissors. Pat dry, then place onto a heatproof plate that fits into a large 28 cm round steamer.
2. Prepare a steamer by bringing a large saucepan of water to the boil. Place the plate with the fish inside the steamer. Steam for 12-15 minutes, or until the fish is cooked through.
3. Meanwhile, prepare the ginger and shallot oil by heating the peanut oil in a small saucepan over medium heat. Add half the ginger and spring onion, then cook for 1 minute. Add the sauce mixture and bring to a simmer. Remove from the heat and add the remaining ginger and spring onion.
4. Remove the fish from the steamer and transfer gently to a large platter, discarding of any excess liquid from the steamer. Pour the ginger and shallot sauce over the fish and sprinkle with coriander. Serve.

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