Time: 30 minutes
Now usually you want to make this dish with a large whole white fish. The ideal fish is barramundi because of how meaty it is but also how easy it is to debone. Unfortunately in London, there are no barramundi so in the past I have used sea bream which I found had too many little bones and sea bass which is better for this dish. This is a staple in Chinese seafood restaurants and it is super simple to make!
N.B. when purchasing sea bass, choose "farmed: recirculating system"
Good fish guide recommends choosing farmed sea bass and avoiding wild-caught because of
over-exploitation and localised depletion.
For the fish:
• A large whole white fish
(ideally barramundi but otherwise sea bass) or you can use 2 smaller fish scaled and gutted
• Bunch of spring onions julienned
• Small handful of peeled and sliced ginger
For the sauce:
• 3x tbs of light soy sauce
• 1x tsp of white sugar
• 3x tbs of boiling water
• Dash of sesame oil
or if your local Chinese supermarket sells "Seasoned Soy Sauce for Fish" you can just use that instead of making your own sauce.
Step 1: Get your steamer up and running. I use a boiling pot of water with bamboo steamers on top.
Step 2: Clean your fish and pat it dry and place it in a steamer on top of a piece of steamer paper along with the sliced spring onions and sliced ginger.
Step 3: Steam for 12 minutes until the fish is cooked through and flakey. While that is steaming, create the sauce by mixing the light soy sauce, white sugar, boiling water and sesame oil into a boil and stir. Have a little taste and add more soy if needed.
Step 4: Once the fish is cooked pop it all onto a plate and drizzle the sauce over the top. Serve with steamed white rice.