Whole Steamed Fish with Crisp Finish

Serves 4


Ingredients:

1 whole snapper or bream, approximately 1kg, cleaned and scaled
½ tsp salt
½ tsp white pepper
3cm fresh ginger, very finely sliced
1 tbsp sesame oil
1 tbsp soy sauce
3 spring onions
1 stick celery
½ red pepper (capsicum)
½ cup (125ml) oil


Method:

• Thoroughly wash the fish inside the cavity and out and pat dry with paper towels. Sprinkle the fish with the salt and pepper and place the ginger inside the cavity. Combine the sesame oil and soy sauce and lightly brush over the fish.


• Cut the spring onions and celery into 4cm lengths, then finely shred them into long fine strips. Cut the red pepper into fine matchsticks 4cm long.


• Place a pair of wooden chopsticks in a cross in the base of a large wok (to act as a rack) and fill the wok with about 7cm of water. Score the fattest part of the fish three times, place on a heatproof dinner plate and sit the plate on top of the chopsticks. Cover and bring the water to the boil over high heat. Cook for 15-20 minutes; turn off the heat, scatter over the vegetables and leave, covered, for 3 minutes.


• Slide the steamed fish onto a warmed serving platter. Heat the oil in a small pan until it is very hot and slightly smoking, then carefully pour it over the vegetables. The vegetables or fish skin may crackle. Serve with small bowls of soy and chilli sauce and plently of steamed white rice.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 80mg
1860 kj (440 cal)