Singapore Recipe for Steamed Fish in Ginger Sauce
INGREDIENTS- 300g fresh wan-yu or water fish fillet
- 2 stalks spring onion
Ingredients for Ginger Sauce - 2 tbsp vegetable oil
- 100g fresh ginger
- 50ml water
- 1 tsp water
- 1 tsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tbsp cornflour water (for thickening)
- 1 tbsp fried garlic oil
- 1 tbsp coriander leaves
- 1 tbsp spring onion (shredded)
- dash of sesame oil
- dash of chicken granules
TIP: Shaoxing wine comes from the province of Shaoxing (hence the name) is a reddish in color. It is made of glutinous rice and wheat. Can be bought from stores in bottle forms.
- How to make the Ginger Sauce: Using a food processor, process the fresh ginger and water till very fine texture
- Pour into a wok then add in the rest of the ingredients for the ginger sauce
- Cook till boiling point, lower heat then add in cornflour water
- Dish up and set aside
- How to prepare fish: Before steaming, slice open fillet on the side but do not cut all the way
- Insert the 2 stalks of spring onion in the middle
- How to steam the fish: Line the sprin onion on a steaming tray and top with the fish
- Steam fish on high heat till cooked (10 to 12 mins)
- Remove fish and pour away water
- Pour ginger sauce and sprinkle fried garlic oil over fish
- Garnish with coriander leaves, spring onion
- Serve immediately
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