Steamed Fish with Spring Onions and Ginger Recipe | Esser Vineyards
The Chinese rightly claim that the best possible way of cooking very fresh, delicately flavor fish is to steam it with the simplest of seasoning,
Ingredients
- 1 whole fish (2-2½ lb ), preferably grouper or sea bass, scaled and gutted
- 2 tsp salt
- 4 spring onions, cut into ¾-inch lengths
- 2½-inch knob ginger, very finely shredded
- 2 Tbsp Chinese rice wine, preferably my favorite Shao Hsing
- ¼ cup chicken stock
- 1 tsp rice vinegar
- White pepper to taste
- 3 Tbsp vegetable oil
- Sprigs of coriander leaves for garnish
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