In the bustling heart of Chinese cuisine, this classic dish is the definition of "fresh is best." This is not mere cooking; it's a celebration of pristine seafood and elegance. An expression of culinary philosophy where technique elevates natural flavour. The fish is gently steamed to absolute perfection, ensuring the flesh is succulent, flaky, and retains every drop of its pure, natural sweetness.
Steamed Fish with Ginger and Scallions (清蒸鱼, Qīngzhēng Yú)
- Description: A simple yet elegant dish, steamed fish with ginger and scallions highlights the natural flavour of the fish.
- The fish, often Carp or Sea Bass. The result is a tender, flavourful fish that is light and healthy.
Ingredients (Serves 1)
- Sea Bass
- Pak Choi
- Ginger & Garli
- Coriander
- Spring Onions
- Soy Sauce
- Sesami Oil
- Salt & Pepper to taste
Instructions
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Heat oven to 200C/180C fan/gas 6.
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Cut a large rectangle of foil, big enough to make a large envelope.
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Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce then season.
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Fold over foil and seal the 3 edges, then put on a baking sheet.
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Cook for 20 mins, open the parcel and scatter over the spring onions and coriander.
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Serve with brown rice and squeezed lime juice.
