Steamed Whole Fish with Ginger and Shallots
Half Steam + Heat
Suitable fish for this recipe include red snapper, barramundi or coral trout.
1kg whole white fish, scaled and cleaned
2 tablespoons of rice wine
2 tablespoons of soy sauce
1 tablespoon of ginger, finely grated
1 teaspoon of sesame oil
2 shallots, diagonally sliced
¼ cup of ginger, coarsely grated
¼ teaspoon of ground white pepper
¼ cup (60ml) of vegetable oil
Fresh coriander sprigs to garnish
Preheat the oven to 90°C on the Half Steam + Heat function.
Using a sharp knife, cut 3 slits at even intervals on both sides of the fish, then place in a large, shallow steaming dish.
Combine the rice wine, soy sauce, grated ginger and sesame oil in a small bowl. Spoon the mixture over the fish and rub into the flesh. Marinate in the fridge for 20 minutes.
Remove the fish from the fridge and bake uncovered on shelf position 2 for 20-25 minutes, or until the flesh is translucent and no longer pink. To test, insert a small knife into the thickest part of the flesh and part gently.
Place the fish onto a large serving platter and sprinkle with shallots, ginger and pepper.
Heat the vegetable oil in small frying pan until it begins to smoke. Slowly pour the oil over the fish to give crispness to the skin.
Garnish with coriander sprigs and serve with steamed jasmine rice if desired.