1 Favorite Chinese Steamed Whole Fish By Sy

Steamed whole fresh fish is one of the best liked of all cantonese chinese dishes. One of my favorite sauces to go along with steamed fish is a

Clean and scale the fish and remove the insides , however , leave the head and tail on.

Rinse under cold water and then pat dry.

Place the fish in an oblong oven proof / microwave proof dish and add a little rice wine to both sides.

After 5 minutes , remove the wine.

Place two whole scallions under the fish to prop the fish up , which will allow steam to flow underneath.

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.

Place the fish plate on the trivet and cover.

Steam the fish for about 10-15 minutes , use a fork to poke the flesh of the fish to see that it is done.

Remove the fish plate from the wok , pour off the cloudy liquid , discard the scallions and then place the plate in the kitchen sink.

As an alternative for steaming , put plastic wrap over the fish plate and then into the microwave oven.

Microwave on high for about 5-6 minutes.

Check for doneness as.

Sprinkle the fish with pepper& salt.

fish, scallions, rice wine, peanut oil, sesame oil, white pepper, salt, gingerroot, low sodium soy sauce