Steamed Pompano

Recipe: Steamed Pompano清蒸鲳参鱼

Serves: 2

Ingredients

1 fresh whole pompano fish, 400g 1 TBSP ShaoXing wine Garnishes 1 stalk spring onion (green part), julienned 1½ TBSP chopped fresh cilantro 1 red chili or bid eye chili, julienned

Sauce Ingredients 1 TBSP olive oil 4 cloves garlic, minced 2.5-inch x 1.5-inch knob ginger, julienned 1 stalk spring onion (white part), julienned ½ TBSP chopped fresh cilantro 2 TBSP pan juice + 6 TBSP water (use up all the pan juice, if not enough liquid then only add water) 1½ TBSP soy sauce or to taste

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Julienne spring onion, divide into white part and green part. Mince garlic. Chop cilantro and julienne chili. Set aside.	2. Julienne ginger.	3. Gut and clean fish. Using a knife, make 1 to 2 scores on the thickest part of fish flesh, about ⅓-inch deep. Make a few more scores if you have a larger fish.
4. Pour 1 TBSP ShaoXing wine all over the fish.	5. Place some julienned spring onion beneath and on top of the fish. Stuff fish cavity with some julienned spring onion (white part) and ginger.	6. Place a rack in a wok and fill water until ¼-inch lower than the rack. Bring water to a boil. Put fish together with the plate into wok and steam over high heat for 5 minutes.
7. Turn off the heat. Let fish continue to steam in wok for 3 more minutes.	8. Open lid to check for doneness. When cooked, fish will turn opaque (as you can see from the scores) and the flesh will flake off easily.	9. Heat oil in a skillet. Saute ginger and garlic until golden brown.
10. Reduce heat to low. Add ½ TBSP chopped cilantro and some jullienned spring onion (white part).	11. Immediately add the pan juice and enough water to make about 8 TBSP liquid. Set heat to high.	12. Add soy sauce to taste and turn off the heat when sauce starts to bubble.
13. Pour sauce over the steamed fish.	14. Garnish fish with julienned chilies, remaining julienned spring onion and chopped cilantro. Serve hot with rice.

Notes

The average steaming time for unfrozen fish is 8 to 15 minutes. However, steaming time varies by size. Turn off the heat 3 to 5 minutes before steaming time ends and let fish continue to steam in steamer, can avoid fish from overcooking.