A simple and quick recipe for a whole fish, seasoned with soy sauce, spring onion, and ginger. This is a light, delicate, and aromatic dish that is popular in Chinese cuisine.
prep time
cook time
ingredients
Cut spring onion into 2-inch length and julienne. Slice about 15g of ginger and julienne them. Give Chinese celery a rough chop and set aside.
Combine light soy sauce, sugar, and hot water in small bowl. Mix until sugar dissolves and set aside.
Rinse the fish fillet and steam at slow boil for about 7-10 mins, depending on the size and thickness of fish fillet. Remove from steamer and drain excess liquid.
Spread about 1/3 of chopped vegetable on the fish.
To make the sauce, heat small saucepan with vegetable oil. Add remaining 2/3 of vegetable and fry for a minute till sizzling.
Add soy sauce mixture and bring to scalding. Pour the mixture over the fish and crack good amount of McCormick Black and White Peppercorn on top.
