- 250 gm white fish fillets, such as cod or sole or a whole fish such as Dory or turbot
- 1 tsp of coarse sea salt or plain salt
- 1½ tbsp. of fresh ginger, finely shredded
- 3 tbsp. spring onions, finely shredded
- 2 tbsp. light soy sauce
- 1 tbsp. peanut or groundnut oil
- Handful of fresh coriander sprigs
- 20 gm Bean sprout
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 2 pieces Red chili
- 50 gm Chinese cabbage
This dish is best served as fresh as possible so make sure you serve it straight away after cooking for the best taste with vegetables.
METHOD OF SIX SEASONS HOTELS STEAMED FISH FILLET:
- Pat the fish or fish fillets dry with kitchen paper. Rub with the salt evenly on the outside as well as the inside of the fish.
- Next set up a steamer or put a rack into a wok or deep pan and fill it with 5 cm of water. Bring the water to the boil over a high heat. Put the fish on a heat proof plate and scatter the ginger evenly over the top.
- Put the plate of fish into the steamer or into rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 min to cook. Whole fish or fillets such as sea bass will take 12-14 min. You will see the fish truing opaque and flaking slightly but still remaining moist.
- Remove the plate of cooked fish, pour off excess liquid that may have accumulated on the plate, and scatter the spring onions on the fish together with the light and dark soy sauces.
- Heat the two oils together in a small saucepan until it is smoking. When they are hot and pour the top of the fish.
- Scatter with handful of coriander and serve at once.