Steamed Fish

Chinese prefer their fish whole – head, tail, skin, and often fins, all intact. Compared to fillets, fish cooked in its own package, so to speak, is much juicier and more flavourful.

Ingredients
1 medium-sized white fleshed whole fish (such as sea bass or red snapper)
Salt
2 stalks scallions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
Few sprigs coriander leaves

Method

Rinse and drain fish.
On both sides of fish, cut deep incisions across width at 3 cm (1") intervals.
Sprinkle with salt inside and out.
Cut scallions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert scallions and ginger into incisions – any excess can be placed inside fish.
Place fish in a steamer. Steam on a medium heat for about 10 minutes.
Place fish on a serving dish.
Mix soy sauce and vinegar and pour over fish.
*Remove water from wok. Add oil to wok, heat till sizzling and pour over fish.
Garnish with chopped coriander and serve.