Chinese Steamed Fish

I read that the Chinese make this dish using a whole fish on their New Year as a symbol of plenty or good fortune for the whole year. 

I don’t have a picture of this dish but maybe I can remember to take a photo when I cook it again.  I have to write the recipe down before I forget it so here it is:

• I whole fish about 10 to 12 inches long, gills removed, scaled and gutted – red snapper, tilapia, pompano, etc.
• 2” long ginger root, julienned and divided in two
• 4 cloves garlic, julienned and divided in two
• 2 spring onions – cut the green part in small rings and the white part julienned and separated from the minced green parts
• 1 tsp. dark soy sauce
• 2 TBS light soy sauce
• 1 TBS vegetable oil
• 1 TBS sesame oil
• 2 sprigs cilantro

Choose a fish that will fit in a heatproof dish that will fit in a steamer or wok.  Slit or score the fish in a few places on both sides about 2” apart.  Sprinkle salt in the stomach cavity and on both sides of the fish and let stand for a few minutes.  Include the head and the tail if you like, which is the authentic way to do it or not.  The tail can be cut off to shorten the fish to fit in the dish.

Reserve half of the ginger root and garlic for later use.  From one of the halves, place a couple of pieces of ginger root and garlic on the plate, and then place the fish on top of them.  Spread the rest of this half of julienned ginger root and garlic and the chopped green onions on top of the fish.

Put some water in a wok or steamer and heat to boiling.  Put a shallow dish in it or a wire rack to hold the dish with the fish.  Carefully place the dish with the fish on the rack or a stand above the water or barely touching the water.  Cover the wok or steamer and steam for about 5-7 minutes.  Check for doneness if when pierced with a knife of fork it goes through easily. Carefully remove the dish from the wok. 

If you are not going to use this same dish to serve the fish then transfer the fish to a serving dish or plate.  Use two spatulas to avoid breaking the fish.  Add the light soy sauce and dark soy sauce over the fish.  Add the trimmings on the top of the fish such as the other half of the julienned ginger root and garlic, julienned green onions and cilantro.

Heat 1 TBS of oil and 1 TBS of sesame oil in a small skillet or pot and pour the hot oil mixture on the vegetables on top of the fish. 

Serve hot with hot white rice.  Excellent.