Name: Steamed Fish with Spring Onion and Ginger
Ingredients: 3 tablespoon (45 ml) light soy sauce; 1/2 teaspoon sugar; 1 tablespoon (15 ml) water; 1 whole fish, cleaned and scaled (about 17.5 oz [500 g]); 5 to 7 spring onions, white part only, 4 to 6 cut into 4" (10-cm) lengths, for steaming fish, 2 sliced into thin matchsticks; Generous 1 oz (30 g) fresh ginger, sliced into thin matchsticks; 3 tablespoon (45 ml) vegetable oil; Fresh cilantro leaves, for serving

Steamed Fish with Spring Onion and Ginger

By: Brendan Pang, excerpted from This Is a Book About Street Food

Steamed Fish with Spring Onion and Ginger

By: Brendan Pang, excerpted from This Is a Book About Street Food

Get ready to be transported to a place of culinary bliss with one of my favorite comfort foods: steamed flaky whole fish adorned with aromatic spring onion and ginger and drizzled with a touch of light soy sauce. Whether you’re at a family gathering or delighting in the authenticity of a hawker stall, this dish is a universal crowd-pleaser. Now, I know this dish often graces tables during Lunar New Year, but don’t wait for a special occasion; the beauty of it all lies in its simplicity, making it perfect for any day you’d like to turn into an occasion. So, gather around, breathe in its delicious aroma and savor this timeless classic that pays homage to the fine art of Asian cooking.

Serves2

Ingredients

3 tablespoons (45 ml) light soy sauce
1/2 teaspoon sugar
1 tablespoon (15 ml) water
1 whole fish, cleaned and scaled (about 17.5 oz [500 g])
5 to 7 spring onions, white part only, 4 to 6 cut into 4" (10-cm) lengths, for steaming fish, 2 sliced into thin matchsticks
Generous 1 oz (30 g) fresh ginger, sliced into thin matchsticks
3 tablespoons (45 ml) vegetable oil
Fresh cilantro leaves, for serving

INSTRUCTIONS

Make the sauce for the fish: In a small saucepan over medium heat, combine the light soy sauce, sugar and water. Cook, stirring, until the sugar has dissolved, about 1 minute. Remove from the heat and set aside.
Pat the fish dry and make two or three slits about 1 inch (2.5 cm) deep on both sides where the flesh is the thickest. On a heatproof platter that fits onto a wok, place the white part of the spring onions across the platter, followed by the fish on top. The spring onion will stop the fish skin from sticking to the platter as it steams.
Pour enough water in a wok for the water to reach 2 inches (5 cm) deep. Add a rack that fits above the water, and once the water is boiling, add the platter with its fish. Steam for 12 to 14 minutes, or until the fish is just cooked through. Remove the platter from the wok and carefully pour off any liquid. Drizzle with the sauce and scatter the thinly sliced spring onion and ginger on top.
In a small saucepan, heat the vegetable oil in a small pan until hot and starting to smoke, then carefully pour over the spring onion and ginger to sizzle. Garnish with fresh cilantro leaves and serve immediately.

NOTE:
Sea bass, sea bream, snapper and barramundi are all great fish to use. This recipe can also be made with filets instead of whole fish. Best served with freshly steamed jasmine rice.