Chinese-style steamed Murray cod
Prep 15 mins
Cook 15 mins
Serves 2-4
Difficulty 2
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.
INGREDIENTS
METHOD
Recipe and image by Eatable.
