Chinese-style steamed Murray cod
Prep 15 mins
Cook 15 mins
This classic preparation of steaming fish with ginger and shallots creates a delicate and flavourful dish, easy to make and perfect to ring in the new year.
1 side of Murray cod, or other white fish such as barramundi, (skin-on) pin-boned (about 400g)
2-3 green shallots, cut into julienne
20g ginger, cut into julienne
2-3 tbsp soy sauce
3 tbsp Shaoxing wine
2 tbsp vegetable oil
1 tbsp seame oil
1. Place the fish in a large shallow dish that will fit into a steamer. Alternatively, you can place the plate onto a wire rack that is fitted inside a roasting pan, half- filled with boiling water and place over a high heat to steam.
2. Scatter ginger and half the shallots over the fish and spoon over soy and Shaoxing wine, then cover fish with a lid or with foil and steam until fish is just cooked (about 15 minutes).
3. Heat both the oils in a small saucepan over high heat until smoking. Pour over the fish (it should sizzle), then scatter with remaining shallots and serve with steamed rice.
Recipe and image by Eatable.