Fish is a main staple in the Far East and there are hundreds of recipes. This dish is an authentic Chinese style steamed fish and its very healthy. In this dish, you MUST use the freshest fish possible and it can be almost any saltwater species. I recommend whole flounder because its a very tasty fish and doesnt have a lot of bones. The fins on the flounders are very soft and spineless.
Recipe (serves 2-3)Ingredients2 lb flounder
4 stalks of scallions (Cut into 2 inch stalks then cut into thin shreds)
2 inches of ginger root (cut into 1 inch thin sticks)
2 tbsp cooking oil (veggie oil or peanut oil)
1 tbsp rice wine
The Soy sauce Mix4 tbsp light soy sauce
2 tbsp rice wine
2 tbsp ground rock sugar
2 tbsp water
1/2 teaspoon sesame oil
1 teaspoon white pepper powder
Instructions
Mix all the ingredients for the soy sauce and set aside.
De-scale and gut the fish (Your choice to leave the head or fins) then set aside.
Heat up a large steaming pot (u can buy this in the Asian market).
Rub rice wine all over the fish, place half of the ginger pieces on top of the fish then place on a steaming plate or foil (if using foil put on some oil to prevent sticking).
Once you see steam, place fish in the steamer and close the lid shut tight and let steam for 10 minutes max (DO NOT OVERCOOK FISH).
Once its done, carefully remove the fish from the steamer and place the fish on a long plate.
Remove the all the ginger and drain any water from the fish.
Heat up the cooking oil in a sauce pan until it gets really hot (should take about 4 minutes on high) then pour the oil on the entire fish.
The skin of the fish will start to sizzle and get a little crispy.
Get a knife and score some cuts across the fish a few times.
Heat up the soy sauce mix in the saucepan on medium heat until it bubbles.
Be careful not to let it burn and smoke up. If it does, start over.
Pour the soy sauce on the entire fish, and then evenly garnish the fish with the scallions and ginger.
Serve immediate with steam rice.
