Geoff Han, Steamed Fish
- 1 fish, caught swimming and descaled at a fish monger. Ideally, the fish should be steamed within a few hours of being caught.
- 3–4 spring onions
- 1 large piece of ginger
- Peanut oil
- Light soy sauce
- Chop the flat, green tops of the spring onions into roughly 3” sections and arrange one after another, perpendicular to the length of your fish, on a steaming tray or dish.
- Julienne the remaining white bulbs of the spring onions as finely as possible thin strands (roughly 3”) and set aside.
- Peel ginger, julienne into thin sticks and set aside.
- Wash fish and dry thoroughly.
- Lay fish on top of the spring onions in your steaming dish.
- Heap ginger sticks on top of fish, covering head to tail, and perpendicular to the length of the fish.
- Place one flat, green leaf section from step 1 into the fish’s mouth and leave sticking out.
- Pour about 3/4” water into a large wok or pot, place a steaming rack or upside down rice bowl in the center, and bring water to a boil.
- Lay plated fish on top of steaming rack and cover for 12-20 minutes, depending on size of fish.
- Remove fish from steamer when the flesh is just done (the flesh should no longer be translucent when poked with a knife). Drain excess water, place julienned spring onions from step 2 directly on top of fish covering head to tail, and perpendicular to the length of the fish.
- Heat peanut oil in saucepan. Pour directly over the length of the fish.
- Pour soy sauce in circular motion around perimeter of dish.
- Serve immediately.