1. Clean and scale the fish and remove the insides, however, leave the head and tail on. 2. Rinse under cold water and then pat dry. 3. Place the fish in an oblong oven proof/microwave proof dish and add a little rice wine to both sides. 4. After 5 minutes, remove the wine. 5. Place two whole scallions under the fish to prop the fish up, which will allow steam to flow underneath. 6. STEAMING THE FISH: Place water in a large wok and using a flat round trivet on top of the wok, bring water to a boil. 7. Place the fish plate on the trivet and cover. 8. Steam the fish for about 10-15 minutes, use a fork to poke the flesh of the fish to see that it is done (It should be white and not translucent, don't overcook). 9. Remove the fish plate from the wok, pour off the cloudy liquid, discard the scallions and then place the plate in the kitchen sink. 10. (Why? Cause when you pour hot oil over the fish, it will splatter all over). 11. As an alternative for steaming, put plastic wrap over the fish plate and then into the microwave oven. 12. Microwave on high for about 5-6 minutes; check for doneness as noted above, and pour off the cloudy liquid and discard the scallions. 13. Sprinkle the fish with pepper& salt. 14. Spread over the fish the scallions and ginger strips. 15. In a small frying pan add the peanut& sesame oil and heat just to smoking. 16. Then pour smoking oil over the fish, be careful with the oil splattering. 17. Next add the soya sauce. 18. Serve hot with white rice and chinese vegetables toped with oyster sauce! ---------------------------------------------------------------------------
Nutrition
Ingredients
