Today is something criminally simple – it’s not even a recipe really, but just a cooking method. This is how many Chinese household serve fish. The fish is almost always whole, although the fishmonger tends to scale it, and gut it too first:
Ok, so I forgot to ask my mama what kind of fish this is. Does anyone know!?
Use a steamer. We used a wok with the simple steamer tool. If you use this, you MUST buy the lid too for the wok:
Before you put the lid on, add a handful of chopped ginger:
Cover and leave for around 10 minutes. You can go back to check the fish about 8 minutes in – make sure the skin peels back easily, then you know it is cooked.
Add a big handful of spring onions:
Take it off the steamer. Now heat up about 5 tablespoons of oil – vegetable or sunflower. Get it really hot then drizzle over the fish:
Also drizzle over some soy sauce (light) to taste!
Then serve! I know that this kind of way of eating fish is not to everyones taste – some people prefer the fish top and tailed and you can certainly do this first. You can do it with just a fillet too.
The fish is usually very delicate, tender, and fresh. You can do this to any fish you like!
To be honest, my Western sensibilities means I rarely cook fish like this. I tend to buy fillets because I can’t be bothered with the bones or head, but this is how my mum would always cook her fish.
Ok be honest here – did any kids out there eat a fish eyeball when they were little!?
Do you like fish or are you a fish hater?