Steamed Fish with Ginger and Shallots

Steamed Fish with Ginger and Shallots 

Serves 2-3 


One whole fish, about 800g, cleaned and scaled.

Half a bunch of spring onions, chopped.

One piece of ginger (about 1-2cm in length), finely chopped.

1/2 bunch of fresh coriander, finely chopped.

1/2 cup dark soy sauce.

1/3 cup olive oil.

Chopped fresh chilli.

Steamed Asian greens (buk choy and gai larn).

Jasmine rice to serve. 


Place fish in a large steamer for about 15-20 minutes. Cooking time will vary, depending on the size of the fish. Check the inside cavity after about 15 minutes and remove from the steamer once the flesh is white and creamy. Place the fish on a long platter. Sprinkle spring onions over the fish and add ginger and coriander to taste. Douse the fish in dark soy sauce until it is stained and there is a thin layer of soy sauce at the bottom of the dish. Heat the olive oil in a small pan until it just starts to smoke. Carefully pour over the fish. The hot oil will gently cook the ginger and greens on the fish and combine with the soy sauce. Serve with a small side dish of chopped fresh chilli in soy sauce, and steamed Asian greens.