Simple Chinese Style Steamed Fish Golden Pomfret | BIG Bites MY (Panasonic Cubie)

Simple Chinese Style Steamed Fish
This dish is a firm favorite among us Chinese and will regularly make an appearance on our dinner table. This is also a must have dish during major Chinese festivals because fish signifies "abundance". This dish is SO EASY LAH! It's simple to prepare and it can be ready in under 20 minutes. The recipe shown here feeds 1 to 2, just double up accordingly if you are cooking for more. Serve this with stir-fried green vegetables and white rice - comfort food!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 10 minutes

Cooking time: 10 minutes

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 whole fish of your choice (Approximately 300g; I used Golden Pomfret here)
• 1 thumb-sized ginger
• 60ml (4 tablespoons) water
• 1 small bunch coriander
• 1 small bunch spring onion
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 1/8 teaspoon white pepper
• 1/4 teaspoon sesame oil
• 2 tablespoons groundnut oil
• 1/2 teaspoon Shao Xing wine
• 1/4 teaspoon rock sugar

Method:

• Spring Onion, Coriander and Ginger Curls:

1. Spring Onion: Reserve 3 inches of the bottom part of the spring onion (the white section). Then thinly julienne the green section. 
2. Coriander: Reserve the stalk of the coriander. Then cut the coriander into 2-inch lengths.
3. Ginger: Peel ginger and slice it. Reserve half the ginger slices and julienne the other half.
4. Combine the julienned ingredients (spring onion, coriander and ginger) in a bowl. Add cold water to make spring onion curls. Set aside.

• Fish:

1. Lay a few spring onion stalks (the white section) and the ginger slices on the steaming plate 
2. Score the cleaned fish and season it with 1/4 teaspoon soy sauce and 1/4 teaspoon Shao Xing wine
3. Place the fish on top of the spring onion and ginger slices trivet on the steaming plate

• Seasoning Mixture:

1. Heat up 60ml (4 tablespoons) of water over MEDIUM LOW heat
2. Add the remaining spring onion stalks and coriander roots into the the pot (omit the coriander root if you dislike coriander)
3. Add soy sauce and simmer for 1-2 minutes over MEDIUM LOW heat
4. Add oyster sauce and simmer for another minute
5. Add rock sugar and white pepper. Stir to combine and continue simmering until the rock sugar has melted.
6. Add the remaining Shao Xing wine. Stir to combine. Taste and flavor to your liking. Set aside. 

• Steaming the fish:

1. Cooking time:
• Panasonic Cubie: Steam setting, MEDIUM, 10 minutes
• Stove top: Bring water to boil in a steamer / wok and place a trivet / steamer rack in it. Steam fish over MEDIUM HIGH HEAT for 10 minutes.
2. When the fish is cooked, discard the liquid that accumulated on the plate

• To serve:

1. Arrange 3/4 of the spring onion, coriander and ginger curls on the steamed fish
2. Heat up the groundnut oil until it starts shimmering (almost smoking point)
3. Drizzle the hot oil over the spring onion, coriander and ginger curls
4. Drizzle the Seasoning Mixture over the fish
5. Garnish with the remaining spring onion, coriander and ginger curls and serve immediately