Steamed Whole Fish with Ginger, Spring Onions and Soy Recipe

Ingredients

(Serves 2 to 4 as part of a multicourse meal)
675g whole white fish (such as sea bass or plaice), cleaned, with head and tail intact
Sea salt and freshly ground black pepper
Piece of fresh ginger (5x1cm), peeled and finely sliced
60ml Kikkoman Soy Sauce
1 tbsp Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine)
1 spring onion, white and light green parts only, finely sliced
4 coriander sprigs
120ml rapeseed oil

Method

 
Rinse the fish in cold water and pat dry with kitchen towel.
Season the fish inside and out with salt and pepper.
Place the fish on a heatproof plate that is large enough to accommodate it and fits inside your Steamer bending the fish slightly if it is too long.
Stuff half the ginger inside the cavity of the fish, and spread the remaining ginger on top of the fish.
Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot.
Make sure the water does not touch the botton of the steamer.
Bring the water to the boil over a high heat.
Place the plate holding the fish in the steamer, cover and steam for about eight minutes, until the fish flakes easily when tested with the tip of a knife.
While the fish is steaming, in a small bowl, stir together the soy sauce, rice wine and one tablespoon of water. Set aside.
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid.
Lay the spring onion and coriander along the top of the fish.
In a small frying pan, heat the oil over a high heat until it is hot but not smoking.
Remove the oil from the heat and pour it directly over the spring onion and coriander to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

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