ingredients
serves: 4
1 whole round fish, ready-gutted, such as sea bass or snapper, weighing about 2 pound 4 ounce
Salt
2 inch piece fresh root ginger
4 scallions
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
4 cloves garlic
3 tablespoons vegetable oil
method
1. Clean and rinse the fish, gently rub it with salt, inside and out, and set it aside for 10 minutes.
2. Peel and grate the ginger, then rinse the scallions, cut them into 3 inch lengths, shred them finely and set aside. Stir the soy sauce and sesame oil together in a small bowl.
3. Fill a steamer or wok with water to a level of 2 - 3 inch and bring it to the boil. If using a wok, place a trivet in the bottom.
4. Rinse the salted fish under cold water then dry it with kitchen paper. Place it on a heatproof plate, sprinkle with ginger and lower it into the steamer basket or wok: do not let the plate touch the water. Cover, reduce the heat and steam gently for 15 - 20 minutes, or until the fish is cooked.
5. While the fish is steaming, peel the garlic and cut it into thin slices. Heat the vegetable oil in a small skillet and cook the garlic quickly over a high heat until it is just barely coloured.
6 Transfer the fish to a serving dish and sprinkle it with the scallions and fried garlic slices. Pour the soy sauce and sesame oil mixture over the top and serve.
Serving suggestion White rice would go well with the fish and can be cooked while it is steaming. Oriental noodles cook even faster and can be garnished with sesame seeds and some finely chopped red chilli. A side dish of crisp, stir-fried vegetables would be a worthwhile addition. Variation
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