Chinese steamed fish with ginger and light soy sauce

Walk into any Chinese restaurant and you will find steamed fish with ginger and light soy sauce on the menu. This recipe works best with fish such as barramundi, cod, red snapper or any fresh water fish.

Bon Apetit!

Serves 4.

What you need:
1 medium red snapper (cleaned)
2 inch young ginger (sliced into thin julienne)
1 inch young ginger (roughly chopped)
7-8 coriander roots (cleaned thoroughly)
2 tablespoon Chinese Shao Hsing cooking wine (or Japanese cooking rice sake)
2 tablespoon Chinese black sesame seed oil
4-5 tablespoon light soy sauce
4-5 tablespoon peanut or vegetable oil
4-5 tablespoon coriander (roughly chopped)

How to:
1. Stuff roughly chopped ginger and coriander roots in the fish cavity. Lay julienned ginger on fish.
2. Marinade fish in Chinese cooking wine and black sesame seed oil for at least 30 minutes prior to steaming.
3. Whilst fish is marinating, bring water to a boil in steamer.
4. Steam fish for at least 20 minutes (for a medium sized) or until cooked. Once cooked, leave fish in the steamer for 5 minutes to rest prior to serving.
5. Garnish cooked fish with chopped coriander and dress with light soy sauce. Heat peanut or vegetable oil until smoking hot, dress fish with hot oil. Serve.